Sautéed Chicken Breast w/Tomatoes & Avocado Sauce

Andy Anderson !


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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15 Min
15 Min
Stove Top


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


1 medium
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


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

About Sautéed Chicken Breast w/Tomatoes & Avocado Sauce

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