Chicken and Avocado Casserole

Serves: 4-6

Ingredients:

6 chicken breast fillets
1 cup chicken stock
3 large spring onions (shallots), chopped
2 teaspoons peppercorns
2 ounces (60 g) butter
1/4 cup flour
1/4 cup brandy
1/3 pint (200 ml) milk
1/2 pint (300 ml) cream
2 large avocados, sliced
6 1/2 ounces (200 g) button mushrooms, thinly sliced
Chives

Microwave Method:

1. Place chicken fillets, stock, spring onions and peppercorns in a shallow casserole dish. Cover with plastic wrap. Cook for 6-8 minutes on MEDIUM HIGH.
2. Melt butter in a jug for 40 seconds on HIGH. Stir in flour. Cook for 1 minute on HIGH.
3. Gradually stir in combined brandy, milk, cream and liquid from poaching.
4. Pour over cooked chicken breasts. Cover and cook for 15-20 minutes on MEDIUM. Stir twice.
5. Stir in avocado slices and mushrooms. Cook a further 5-7 minutes on MEDIUM. Sprinkle with chives.
6. Serve with a tossed salad.

Convection Microwave Method:

1. Place chicken fillets, stock, spring onions and peppercorns in a shallow casserole dish. Cover with plastic wrap. Cook for 6-8 minutes on MEDIUM HIGH.
2. Melt butter in a jug for 40 seconds on HIGH. Stir in flour. Cook for 1 minute on HIGH.
3. Gradually stir in combined brandy, milk, cream and liquid from poaching.
4. Pour over cooked chicken breasts. Cover and bake for 15-20 minutes on HIGH MIX/ROAST 350 degrees F (180 degrees C).
5. Stir in avocado slices and mushrooms. Bake a further 5-10 minutes on HIGH MIX/ROAST. Sprinkle with chives.
6. Serve with a tossed salad.