Chicken Breasts La Jolla
|Firm ripe avocado||1 Large, pitted, peeled, and thinly sliced|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Whole chicken breasts||1 Pound, skinned, boned, and split|
|Garlic||2 Clove (10 gm), minced / pressed|
|Whipping cream||1 Cup (16 tbs)|
|Dry vermouth||3 Tablespoon|
|Finely chopped fresh cilantro||1⁄4 Cup (4 tbs)|
Place avocado slices in a small, shallow bowl and coat with 3 tablespoons of the lemon juice.
Rinse chicken, pat dry, and sprinkle with salt and pepper; set aside.
Melt butter in a wide frying pan over medium heat; add garlic and cook, stirring, until golden about 2 minutes.
Add chicken to pan, increase heat to medium-high, and cook, turning once, until lightly browned on both sides 7 to 8 minutes.
Lift out chicken, reserving drippings in pan, and transfer to a shallow 1 1/2- to 2-quart baking dish.
Drain lemon juice from avocado into pan; then add remaining 1 tablespoon lemon juice, cream, and vermouth.
Boil over high heat, stirring often, until reduced to about 2/3 cup about 5 minutes.
Arrange avocado slices between chicken pieces; pour sauce evenly over all.
Sprinkle with paprika and cilantro.
Bake in a 350° oven until sauce is bubbly 10 to 12 minutes.