Recipe for Elizabeth Taylor's Chicken With Avocado And Mushrooms
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ELIZABETH TAYLOR'S CHICKEN WITH AVOCADO AND MUSHROOMS

    Elizabeth Taylor's Chicken with Avocado and Mushrooms

    1 dark-skinned California avocado (Haas), peeled and cubed
    1 tablespoon lemon juice
    2 (2 1/2 pound) chickens, cut into serving pieces
    Salt and freshly ground pepper
    1/4 cup butter

    Sauce
    3 finely chopped shallots
    3 tablespoons cognac
    1/3 cup dry white wine
    1 cup whipping cream
    2 cups sliced fresh mushrooms
    3 tablespoons butter
    1 cup chicken stock
    Chopped fresh parsley, for garnish

    Sprinkle avocado with lemon juice. Cover and refrigerate.

    Season chicken with salt and pepper.

    In a large heavy skillet, over low heat, heat 3 to 4 tablespoons butter and saute.