Gordon Harris' Avocado Chicken
This is a simplified version of an old Pierre Franey 60 Minute Gourmet recipe that I've been making for family and friends for decades. The original called for heavy cream and some cognac, but a lighter cream works just fine. This recipe serves four. ~ Gordon.
* 2 large boneless, skinless chicken breasts
* a half dozen or so mushrooms
* 1 or 2 avocados
* 2 tablespoons of butter
* fresh ground pepper
* 1 heaping tablespoon of chopped shallots
* garlic clove, minced
* small carton of cream
* 1 cup of rice (cook according to package directions)
* 1 tablespoon curry powder
Cut the chicken into half-inch strips, slice the mushrooms, and cut the avocados into quarter-inch slices.
In a medium skillet (I use an old cast iron one) on high heat, melt the butter. Just before it turns brown, add the chicken and lots of fresh pepper. Brown the chicken for a few minutes, then remove and set aside.
Add the chopped shallots, garlic, and mushrooms into the skillet and cook for about three or four minutes, stirring continuously.
Add the cream and cook down over high heat. Reduce the heat, and add the avocados and chicken. Continue to cook until the chicken is done, another five minutes or so.
Serve on white or brown rice with a tablespoon of curry powder stirred in.
Gordon Harris is an urban planner and is leading the development of UniverCity, an award-winning model sustainable community being built on Burnaby Mountain.