|Chicken breasts||4 Large, boned|
|Butter||1⁄4 Cup (4 tbs)|
|Diced onion||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Mushrooms||8 Small, diced|
|Ripe avocados||2 , peeled and mashed|
|Celery salt||1 Teaspoon|
|Pepper white||1⁄2 Teaspoon|
|Chicken stock||1⁄2 Cup (8 tbs)|
|White wine||1⁄2 Cup (8 tbs)|
|Egg yolks||2 , beaten|
|Shredded havarti cheese/Samsoe / jarlsberg||1 1⁄4 Cup (20 tbs)|
Salt and pepper halved, boned chicken breasts.
Dredge in flour.
Melt 1/2 cup of butter in large skillet.
Brown breasts quickly on both sides.
Set aside while preparing topping.
Melt butter in large saucepan.
Saute' onion, garlic and mushrooms until onion bits are clear.
Blend all ingredients well, adding flour, celery salt, white pepper, chicken stock and wine.
Cook over low heat for 10 minutes.
Add 2 tbs.of mixture to egg yolks.
Then, add eggs to avocado mixture and let thicken over VERY low heat 3 to 5 minutes, stirring constantly.
Remove from heat and add 1/2 cup cheese; blend well.
Arrange cooked chicken breasts in baking pan.
Divide hot avocado topping evenly over chicken.
Top with remaining cheese.
Place in a 375 degree oven for a few minutes until piping hot and cheese is melted.
Excellent with a Riesling or Chablis.