Avocado cream chicken

Avocado cream chicken

Avocado cream chicken


I love an easy dinner during the week, and this is pretty good.  You can serve it with a salad, or with some nice carbs, such as rice or mashed potato.  This will serve four and the chicken can be cooked in one pot, so it is especially good for the lazy cook!

1 tbsp olive oil;

Two large chicken breasts, sliced into thick strips;

1 tsp garlic granules;

1 cup cream;

1 tbsp cornflour, if a thicker sauce is desired;

1 avocado;

Chopped tops of spring onions, or fresh parsley for garnish.


Heat the oil in a large, heavy based pan, and lightly brown the chicken.  Scatter the garlic granules into the pan, and stir through the cream.  Turn the heat to very low and allow the chicken to poach in the cream.  If you like your sauce thick, you can make a dredge of cornflour and water and stir it through once the chicken has cooked (it will take about 15-20 minutes on low), or you can leave it thinner, whichever you prefer.  When almost ready to serve, chop up an avocado and stir though.  Garnish with spring onions or parsley.  If you just want the avocado warmed through, don’t leave the pan simmering very long after you have added the avocado.  Or, you can let it simmer for a few minutes until the avocado starts to break up, then your sauce will turn a pale green colour, which can be very striking over white rice or mashed potato.