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|3 Tbsp||olive oil|
|1 pinch||ground black pepper|
|1/4 tsp||dried tarragon|
|1 c||chicken broth|
|3 Tbsp||all-purpose flour|
|2 c||diced cooked chicken meat|
|1||egg yolk, beaten|
|1 Tbsp||lemon juice|
|1||red bell pepper, chopped|
|1||avocado - peeled, pitted and diced|
|6 slice||bread, toasted|
Sauté onion in oil for about 3 minutes. Stir in the flour, salt, ground pepper, tarragon, chicken broth and milk and cook until the mixture thickens, stirring constantly.
Add the chicken pieces to the mixture. Blend in the egg yolk, then lemon juice, sherry and bell pepper. Cook until chicken is heated through, about five minutes. Stir in the avocado and serve on toast.