Sautéed Chicken Breast w/Tomatoes & Avocado Sauce

Andy Anderson !

By
@ThePretentiousWichitaChef

I wanted to create a simple dish that would be easy to put together, and that would be a nice thing to serve on a Summer afternoon on the porch. Quick to make and tasty.

The sauce can be made ahead of time, and stored in the refrigerator for up to a week.

All that’s left is lightly sautéing the chicken, slicing the tomatoes, and breaking out a nice Chardonnay.

So, you ready… Let’s get into the kitchen.


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Rating:

Comments:

Serves:

2

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

2 medium
chicken breasts, about 3/4 pound
2 Tbsp
sweet butter, unsalted
1 Tbsp
lemon juice, freshly squeezed
salt, kosher variety, to taste
black pepper, freshly ground, to taste
1 medium
farmer’s market tomato

AVOCADO DRESSING

1 medium
avocado
1/3 c
olive oil, extra virgin
1/4 c
cilantro, roughly chopped
1 large
garlic clove, roughly chopped
1 large
lemon, just the juice
salt, kosher variety, to taste
black pepper, freshly ground, to taste
cayenne pepper, to taste
filtered water

Directions Step-By-Step

1
Brine the chicken breasts in a salt solution for about two hours (optional).
2
Chef’s Note: Brining the chicken is an optional step; however, it will give the chicken an additional boost of flavor and moisture.
3
AVOCADO DRESSING
4
Gather your ingredients.
5
Remove the flesh from the avocado.
6
Rough chop the cilantro.
7
Rough chop the garlic
8
Reserve the juice from the lemon.
9
Add the avocado, cilantro, garlic, lemon juice, olive oil, and 5 tablespoons of water to a food processor, fitted with an S-blade.
10
Give the mixture several 1-second pulses.
11
Season with salt, pepper, and the cayenne pepper until you achieve the taste you want.
12
Continue to pulse until the mixture is completely emulsified.
13
Chef’s Note: Add additional water, if you feel the mixture is too thick.
14
Add to a non-reactive bowl, cover and place in the refrigerator until needed.
15
THE CHICKEN
16
Remove the chicken from the brine, if using, rinse and pat dry.
17
Season the chicken with salt and pepper, to taste.
18
Add the butter and the lemon juice to a sauté pan, over medium heat.
19
When the foaming subsides, add the chicken breasts.
20
Sauté for about six minute per side, or until slightly browned.
21
Remove from the sauté pan and allow them to rest for about 5 minutes.
22
Slice the chicken on the bias.
23
Thickly slice the tomatoes.
24
Add the tomatoes and chicken to a plate.
25
Drizzle with the avocado sauce, and serve. Enjoy.
26
Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy, Heirloom