- ¼ Cup cup flour
- vegetable oil
- ¼ tsp salt
- 1 top tarragon
- ¼ tsp pepper
- 1 tsp basil
- 1 larger whole Chicken breast, boned, halved (skin on)
- 2/3 Cups white wine
- 1 Tbsp sweet butter
- 1 egg beaten
- 1 small, ripe California avocado
Turn and saute other side until Chicken is tender.
Total cooking time will be about 7 to 10 minutes.
Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy.
Place halved avocado cut side down and slice.
Press down on avocado with palm of hand to fan slices slightly.
Lift with knife or spatula to top of Chicken. Spoon some pan juices over top.
Cover skillet and heat briefly just to warm through.