Skillet Chicken with Seared Avocados

My family loved this recipe. The chicken breasts I had on hand were a bit thick so I ended up putting the sour cream sauce in the pan stirring it up and putting it back in the oven for about seven more minutes. I also used a red bell pepper because I didn’t have any other peppers available. I did everything in a cast-iron skillet on the stove then transferred it to a casserole dish in the oven. I also did deglaze the cast-iron pan with a small amount of white wine, and poured that over the chicken. I stirred everything together before serving and followed the recipe otherwise. It was delicious. Served with saffron rice.

It was okay, I guess. It didn't blend well, the avocado taste dominated. Next time will just make a guac salad as a side and see how that works.

Made to recipe except we cut each half-breast into three pieces of equal thickness so they'd cook evenly.  Used buttermilk to thin the sour cream, rather than water.  Served with quesadillas.  Had the NYT's chilled corn soup with basil to start, which was super-  easy and excellent.  Good summer supper.

So flavorful and easy. Definitely and redo

For some reason the flavors didn't come together, and the finished dish tasted like three separate components: chicken, seared avocado, and onion-pepper side. I have 1/2 the dish left over (b/c hubby didn't care for it) so I hope the 2nd day allows for melding of flavors. Poured sauce from bottom of pan over the leftover chicken. Let's see if the dish redeems itself.

I made dish exactly as written. I used all ingredients and followed all steps.

I made this tonight and everyone really enjoyed it.  I did pound my chicken breasts to make them uniform in thickness.  I also shredded my green onions rather than leaving them whole.  Otherwise, I followed the recipe exactly.  I wasn't a big fan of the consistency of the avocados, but my family really liked them.  I will cook them for the family next time and leave mine out to eat with my salad.  

Delicious, super easy, will be on the family menu from now on. However, I did have to tweak a few things. I really try to follow a recipe as accurately as possible. The chicken I used was already fully cooked. I steamed it for a different recipe but it was just a dip so I had a couple huge breasts to work with. I still followed all the steps, even the oven baking, it was really juicy to begin with so it didn't dry out at all. I don't have a cast iron skillet so i used a heavy pan and transferred to casserole dish after i mopped up every bit of chard seasoning from the pan with the chicken and onions before arranging it all together in the casserole dish. I had course chili powder, not ancho, not sure what kind, was a packet left over from something else that I hadn't used. and i used a big fresh jalapeno because I didn't happen to have a sole poblano laying around the house and I had no soy sauce so i looked up substitutes and followed the first one that said to mix balsamic vinegar with beef bouillon and molasses, which is weird cus if I don't have soy sauce, why in heck would I have molasses?? Anyhow, I used pancake syrup to taste and added some salt, it tasted like soy sauce to me. I only had yellow onion and no green onion. And i think it came out fantastic.

It was delicious! I thought I was burning everything because the heat was so high but it had that Mexican-steakhouse char-grilled flavor.

Liked the flavors of everything, but the avocado texture to me and the char on it just did not feel or taste right.  I would make this again without cooking the avocado, but having a side salad of avocado.

Delicious and so flavorful.  The smells were driving us crazy while it was cooking.

I was skeptical about this recipe, but figured it was a staff favorite, so let's try it.  I made it exactly as written and it was delicious.  Very interesting combination of flavors coming together in the mouth.  Will make it again.

I made this tonight and we really liked it!  I did not have Ancho Chile powder so I used the mex. chile powder I had.  Had a mex flavor, but not over the top - a nice, different taste.  I'll try to find the Ancho Chile powder and see if it makes that much of a difference.  I am saving this to my "proven winers folder for sure!  I did not make the salad. 

This was an easy meal to cook and it turned out great.  I didn't have a poblano pepper and I missed the 4th step.  But it still turned out great.  Got a little smoky in my kitchen, but that's okay.  My dish turned out looking similar to the picture of this dish.  

This is a healthy dish with lean protein, healthy fats and very simple. 

serve with orange - jicama salad