Chicken Avocado And Mushroom In Wine And Brandy Sauce

Total Time: 55 mins Preparation Time: 40 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 6 chicken breasts
• 1 1/2 cups wine
• 6 tablespoons finely chopped spring onions
• 2 teaspoons pickled peppercorns
• 60 g butter
• 2 -3 avocados
• 200 -250 g button mushrooms
• 4 tablespoons brandy
• 2 cups cream
• 4 egg yolks
• salt & freshly ground black pepper

Recipe

• 1 poach the chicken breasts, in the wine, (3 at a time) and add more wine if necessary when you cook the next 3 fillets.
• 2 when cooked, keep the chicken warm in a casserole dish.
• 3 add the chopped spring onion, peppercorns and button mushrooms to the remaining wine liquid in the pan and cook until the liquid has reduced to about 1 cup.
• 4 remove the cooked mushrooms and add them to the warm chicken breasts.
• 5 peel and slice the avacados.
• 6 melt the butter in a frying pan and add the avacado slices, tossing gently to warm through.
• 7 remove the avacado slices (with a slotted spoon), and put in the casserole dish with the chicken.
• 8 warm the brandy and add to the remaining butter.
• 9 ignite!
• 10 when the flames subside, add the cream and heat to just below boiling point.
• 11 remove from the heat and allow to cool a little.
• 12 add beaten egg yolks, then the spring onion, peppercorns and reduced wine liquid.
• 13 gently combine all ingredients well and pour over the warm chicken and avacado.
• 14 bake at 200'c (400'f) for about 15 minutes.
• 15 serve with buttered noodles!
• 16 yum!