1 pound boneless, skinless chicken breasts
1/4 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon freshly ground pepper
2 tablespoons butter
2 tablespoons olive oil
1/4 cup diced, peeled, firm, ripe avocado
Juice of one lemon
1/4 cup coarsely chopped walnuts
1 cup chicken broth
1/2 cup heavy cream
Chopped fresh parsley
Preheat oven to 250 degrees F.
In large size plastic bag, place chicken breasts. Pound slightly with meat mallet.
In another large plastic bag, combine flour, paprika and pepper. Add breasts and shake to coat well.
In large nonstick skillet, melt butter with oil over medium heat. Cook breasts through until golden, about 8 minutes. Place breasts on ovenproof platter. Cover loosely with foil. Place in oven to keep warm.
Toss avocado with lemon juice.
In skillet used for cooking chicken, cook walnuts in remaining butter and oil, stirring
constantly, until crisp and brown. Drain fat from pan. Add chicken broth. Bring to a boil over high heat. Cook 4 to 5 minutes, until broth is reduced by half. Stir in cream and bring to a boil. Cook 2 to 3 minutes, until slightly thickened. Drain avocado and stir into sauce. Spoon sauce over breasts. Garnish with parsley.
Makes 4 servings.