Rating: 4.5 stars
71 Ratings
  • 5 star values: 43
  • 4 star values: 21
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

This is a main dish that I have served at wedding dinners. It is my all-time best recipe. I serve it with rice pilaf, salad, and French bread.

Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F. Melt one tablespoon of butter in large heavy skillet. Add olive oil and swirl together with the butter. Add chicken and saute until chicken pieces are browned and juices run clear. Turn pieces to brown evenly while sauteing. Place chicken breasts in 9x13 baking dish and set aside.

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  • Melt 4 tablespoons of 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® Kosher Salt, black pepper, Parmesan cheese, hot pepper sauce and herbs. Set aside.

  • Saute 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.

Note:

Morton teamed up with Allrecipes.com to host a Kosher salt recipe contest. This recipe was the winner in the main dish category. It appeared on the box of Morton(R) Kosher salt.

Nutrition Facts

456 calories; protein 34.6g; carbohydrates 13g; fat 30.2g; cholesterol 110.7mg; sodium 469.2mg. Full Nutrition
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