member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Mand      

    Elizabeth Taylors Chicken with Avocado and Mushrooms

    Source of Recipe

    Celebrity All-Occasion Cooking

    List of Ingredients

    1 dark-skinned California avocado (Haas), peeled and cubed
    1 tablespoon lemon juice
    2 (21⁄2-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
    1 cup chicken stock
    Chopped fresh parsley, for garnish

    Recipe

    Sprinkle avocado with lemon juice. Cover and refrigerate.

    Season chicken with salt & pepper.

    In a large heavy skillet, over low heat, heat 3-4 tablespoons butter and saute chicken until juices run yellow when it is pricked with a fork, about 35-40 minutes. use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 F oven for 15 minutes, while preparing sauce.

    Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer.

    In a saucepan over high heat, saute mushrooms in 3 Tb. butter.

    Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy! Yield: Serves 6-8

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |