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.
Calories 804 Calories from Fat 316
% Daily Value*
Total Fat 36 g55.5%
Saturated Fat 11.7 g58.4%
Trans Fat 0 g
Cholesterol 150.3 mg50.1%
Sodium 162.4 mg6.8%
Total Carbohydrates 81 g27.2%
Dietary Fiber 9.4 g37.6%
Sugars 29.2 g
Protein 29 g57.2%
Vitamin A 17.5% Vitamin C 25.1%
Calcium 20.5% Iron 9.3%
*Based on a 2000 Calorie diet