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 Morton® Fine Sea Salt
1/4 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
2 dashes hot pepper sauce
1/2 teaspoon dried rosemary, crushed
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

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 Morton® Fine Sea 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.

Estimated Times: Preparation - 25 minutes.

Yields 8 servings.

© 2010 and ®/™ Morton Salt, Inc., used with permission.

Submitted by: Morton® Salt