Chicken Avocado Courtesy Of: Avomex Chicken Avocado Serves 4 4 Chicken breast halves, skinned and boned 125 mL 1/2 cup Butter 125 mL 1/2 cup Sysco Natural Onion, chopped 75 mL 1/4 cup Sysco Natural Celery, chopped 1 Garlic clove, minced 250 g 1/2 lb Mushrooms, sliced 30 mL 2 Tbsp Flour 125 mL 1/2 cup Chicken Stock 375 mL 11/2 cups Cheddar cheese, grated 1 Avocado, mashed 125 mL 1/2 cup White wine salt and pepper to taste Pound chicken breasts until flat and tender. Dredge with salt, pepper and flour. Melt 1/4 cup (75 mL) of butter in large skillet. Saute chicken breasts until evenly browned on each side. Remove from skillet and set aside.

Place remaining butter in skillet. Saute onion, celery, garlic and mushrooms until tender. Slowly add flour, then stock. Cook until thick. Stir in wine, avocado and cheese. Heat through.

Place chicken breasts in baking dish, and pour sauce over. Bake at 350 degrees F for 15 minutes. Serve hot.