4 whole chicken breasts, split in half
6 tbsp. butter
4 tbsp. all-purpose flour
1 c. chicken stock
Salt & freshly ground pepper to taste
1/2 c. freshly grated Parmesan cheese
2 dashes Tabasco sauce
1/2 tsp. rosemary
1/2 tsp. dried basil
1/4 lb. mushrooms, sliced
1/2 c. chopped toasted almonds
1-2 avocados

Preheat oven to 350 degrees. Steam the chicken breasts until tender. Cool and bone. Melt 4 tablespoons of the butter until foamy. Stir in flour and cook for 3 minutes. Slowly add the cream and chicken stock, stirring until smooth and thickened. Season with salt, pepper, Parmesan, Tabasco and herbs. Set aside.

Saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2 quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce and bake uncovered for 25 minutes. Remove from oven. Sprinkle with almonds. Return to oven for 10 minutes. Peel and slice avocado lengthwise. Place over casserole.