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sautéed chicken breast w/tomatoes & avocado sauce

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

►
yield 2 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For sautéed chicken breast w/tomatoes & avocado sauce

  • 2 md
    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 md
    farmer’s market tomato
  • AVOCADO DRESSING
  • 1 md
    avocado
  • 1/3 c
    olive oil, extra virgin
  • 1/4 c
    cilantro, roughly chopped
  • 1 lg
    garlic clove, roughly chopped
  • 1 lg
    lemon, just the juice
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste
  • cayenne pepper, to taste
  • filtered water

How To Make sautéed chicken breast w/tomatoes & avocado sauce

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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