Chicken And Avocado Casserole Microwave Method
|Chicken breast fillets||6|
|White wine||1 Cup (16 tbs)|
|Shallots||3 Large, chopped|
|Flour||1⁄4 Cup (4 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Cream||2 Cup (32 tbs)|
|Avocados||2 Large, sliced|
|Button mushrooms||200 Gram, thinly sliced|
Place chicken fillets, wine, shallots and peppercorns in a shallow casserole dish.
Cover with plastic wrap.
Cook for 6-S minutes on MEDIUM HIGH.
Melt butter in a jug for 40 seconds on HIGH.
Stir in flour.
Cook for 1 minute on HIGH.
Gradually stir in combined brandy, cream, egg yolks and the liquid from poaching.
Pour over cooked chicken breasts.
Cover and cook for 15-20 minutes on MEDIUM.
Stir in avocado slices and mushrooms.
Cook a further 5-7 minutes on MEDIUM.
Sprinkle with chives.
Serve with a tossed salad.