Elegant Chicken Avocado

From: StrikingEyes00

On Aug 15, 2007

I really really enjoyed this recipe. I actually didn't make it, my mother did, but I had put this in my "Chicken Dish" cookbook a long time ago and just never had the chance to make it. Anyway, my mother wanted to make something and have us over, so I offered up this recipe. And am I glad I did! I loved the combination of flavors from all the spices and the freshness of the carrots, celery, avacado, and almonds. My mom made using chicken breasts and turkey tenderloins and both were very tasty. The only thing that caused this to be a 4 star recipe was that I think there was a bit too much black pepper. I love pepper, but I think that the flavor came out too strong. Other then that, it was a superb meal and will be added to "My Familie's Favorites" cookbook. Thanks for an awesome dish!

From: woodland hues

On Jun 10, 2006

Really, really good. Served up to special company and it was a hit. Easy and straightforward to prepare. Used sherry instead of white wine, and used toasted slivered almonds. The avocado is especially pleasant here. I made 4 breasts of chicken but kept everything else the same. Served a few asparagus spears alongside that were baked in lemon juice. Perfect. Another keeper.

From: Chef #203399

On May 16, 2005

This is just wonderful! I have begun to change some things in this (made it again tonight). I used asparagus tips instead of celery. I added those at 15 minutes of simmer when I flipped the chicken. At the same time, I added some port simmered/soaked raisens. Also-sweet evaporated milk in lieu of half and half. Quite tasty! THANK YOU!

From: Stella Mae

On Jun 18, 2005

Well, my picky Japanese friend really enjoyed this good dish! I substituted sherry for white wine and used fresh ground ginger rather than powdered. Other than that, I followed the recipe exactly as it was written, and it was so-o good. Thank you, Susie.