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60 | Cloves fresh garlic |
| water boiling |
3 Tasse | whipping cream |
| Salt and white pepper to |
| Taste |
1/4 Tasse | butter |
4 | Whole chicken breasts, split |
| Skinned and boned |
1/8 Teelöffel | Each cinnamon, tarragon |
2 | Ripe avocados |
| Juice of 1 lime |
1 klein | Can (6 oz.) mandarin orange |
| Slices, drained |
1 Teelöffel | parsley fresh, chopped |
| paprika |
Place garlic cloves in a saucepan with boiling water to cover. Boil for 2 minutes. Drain, then peel cloves. Return garlic to pan and add whipping cream. Simmer, stirring occasionally, until garlic is very tender and cream is thickened and reduced by half. Rub garlic and cream through a wire sieve. Return to sauce pan and season with salt and pepper. Set aside and place plastic wrap on cream surface. Heat butter in frying pan over medium high heat. Add chicken and saute for 1 minute, turning chicken once. Do not brown. Place chicken in oven-proof platter. Bake in 325-degree oven 7 to 10 minutes. Meanwhile peel avocados, cut into 1/2-inch slices and toss with lime juice. Pour garlic mixture over chicken and return to oven for 2 or 3 minutes. Garnish with drained avocado and orange slices. Sprinkle with chopped fresh parsley and paprika to taste. Serve at once.
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