Chicken Breasts Sauterne With Avocado
|Chicken breasts||8 Large|
|Salt||1 1⁄2 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs) (4 Tablespoons)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Tomato catsup||1⁄3 Cup (5.33 tbs)|
|Wine vinegar||3 Tablespoon|
|Dry white table wine/1/2 cup chicken broth and 1/4 cup white wine||3⁄4 Cup (12 tbs)|
|Hot steamed cracked wheat pilaf||4 Cup (64 tbs)|
Remove skin from chicken breasts and dust with a mixture of the salt, paprika, and flour.
Brown in melted butter until the chicken is a rich golden color on all sides.
Combine onion, catsup, vinegar, Worcestershire, and wine.
Pour over chicken, cover, and simmer until chicken is tender, about 45 minutes.
Mound hot cracked wheat in the center of a hot chop plate and surround with the chicken breasts.
Spoon sauce over the breasts, then peel and slice the avocado and arrange the slices between the chicken breasts, pinwheel fashion.