Chicken a la Avacado
Yield
6 servingsPrep
20 minCook
10 minReady
40 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅛ | cup |
olive oil
|
|
| 6 | each |
chicken breasts
boneless, 3 oz. each |
|
| ½ | cup |
capers
|
*
|
| ¾ | cup |
lemon juice
|
|
| ½ | cup |
parsley leaves
chopped |
|
| ½ | each |
avocados
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
|
|
| 6 | each |
chicken breasts
boneless, 3 oz. each |
|
| 118 | ml |
capers
|
*
|
| 177 | ml |
lemon juice
|
|
| 118 | ml |
parsley leaves
chopped |
|
| 0.5 | each |
avocados
|
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Directions
Sauté the chicken in olive oil for 5 minues each side over low heat.
Remove chicken from the skillet, remove skin and set aside.
In the same skillet, sauté capers for 1 minute.
Remove from heat and add lemon juice and parsley.
Pour lemon juice and caper mixture over top of each chicken breast.
Serve with fanned avacado slices and rice.
