1. Ingredients:
1 tablespoon olive oil
7 tablespoons butter, divided
8 skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 cup light cream
1 cup chicken broth
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
2 dashes hot pepper sauce
1/2 teaspoon dried rosemary, crushed

2. 1/2 teaspoon dried basil
3 cups (8 oz.) sliced fresh mushrooms
1/4 cup sherry
1/2 cup sliced almonds, toasted
1 or 2 avocados
Directions:
Preheat over to 350°F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and
swirl together with the butter. Add chicken and sauté until chicken pieces are browned and juices
run clear. Turn pieces to brown evenly while sautéing. Place chicken breasts in 9 X 13 baking
dish and set aside. Melt 4 tablespoons butter until foamy. Stir in flour, and cook for three
minutes, stirring constantly. Slowly add cream and chicken broth. Continue stirring and cooking
until smooth and thickened. Season sauce with salt, black pepper, Parmesan cheese, hot pepper
sauce, and herbs. Set aside.
Sauté mushrooms in remaining two tablespoons of butter. Add sherry and cook until reduced.
Place mushrooms over the chicken. Pour the sauce over the chicken and mushrooms. Bake
uncovered for 25 minutes, then sprinkle with almonds, and return to oven for 10 minutes. Peel
and slice avocados lengthwise and place over chicken before serving.