Chicken with Avocado and Nut Sauce
2 tbls of Olivado Extra Virgin Avocado Oil
1/4 cup of diced avocado
1/4 cup of chopped walnuts (or other nuts if preferred)
Juice of 1 medium lemon
1/2 cup of thick cream
1 cup of chicken stock
1/2 tsp of paprika
1/2 tsp of freshly ground pepper
2 tbls of butter
1/4 cup of flour
Chopped fresh parsley
4 boneless chicken breasts halves
Pre-heat oven to 250°C. Remove skin from chicken, place in cling wrap and tenderise with a meat mallet. Mix flour, paprika and pepper in a larger plastic bag, then add chicken breasts and shake until well coated. Melt butter with avocado oil in a pan over a medium heat. Cook chicken breasts through until golden (around 7-8 minutes), then place in an ovenproof dish and cover with foil to keep warm in the oven.
Soak the diced avocado pieces in lemon juice. Cook walnuts in the remaining butter and avocado oil in the pan, stir until crisp and brown. Drain pan and pour in chicken stock, bringing to boil over high heat and cook for 4-5 minutes. Stir in cream, bring to boil and cook for 2-3 minutes, until slightly thickened. Take avocado pieces from the lemon juice and stir in sauce for 1 minute.
To serve, ladle sauce over chicken breasts, garnish with parsley, accompanied by any green vegetables and potatoes.