Elizabeth Taylor’s Chicken with Avocado and Mushrooms
1 dark-skinned California avocado (Haas), peeled and cubed
1 tablespoon lemon juice
2 (21⁄2-pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1⁄4 cup butter
3 finely chopped shallots
3 tablespoons cognac
1⁄3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
1 cup chicken stock
Chopped fresh parsley, for garnish
Sprinkle avocado with lemon juice. Cover and refrigerate.
Season chicken with salt and pepper. In a large heavy skillet, over low heat, heat 3-4 tablespoons butter and saute chicken until juices run yellow when it is pricked with a fork, about 35-40 minutes. use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degrees F. oven for 15 minutes, while preparing sauce.
Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer.
In a saucepan over high heat, saute mushrooms in 3 T. butter.
Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy! Serves 6-8.
Elizabeth Taylor's Salad
1 cup mixed salad greens
1/4 cup watercress, chopped
1 slice deli turkey, julienned
1 slice deli Swiss cheese, julienned
1 slice deli salami, julienned
2 tablespoons red wine vinegar
1 tablespoon oil
Mix the greens with the watercress. Layer the deli items on top. Mix vinegar and oil. Pour dressing over top.