2 tbsp. butter
1 (2 1/2-3 lb.) broiler fryer (cut up)
2/3 c. dry sherry
2 tbsp. all-purpose flour
3/4 tsp. salt
1/8 tsp. paprika
1 1/4 c. half & half
1 lg. avocado

In 12 inch skillet over medium heat, in hot butter, cook chicken until pieces are browned on all sides. Stir in sherry. Heat to boiling. Reduce heat to low; cover and simmer 25 minutes or until chicken is fork-tender. Remove chicken to warm platter.

Into liquid in skillet, stir flour, salt and paprika until well blended. Gradually stir in half & half; cook, stirring constantly, until thickened. Peel and seed avocado; cut into slices and add gently to sauce; heat through. To serve spoon sauce over chicken pieces.