California Avocado-Glazed Chicken Breasts

Recipe Scaling Help

When scaling a recipe for size, there are some components that need to be considered. Scaling may not have a desired result for all recipes. Below are some general tips for sizing or scaling recipes:

Prep Time, Cook Time, and Total Time: The time provided with the recipe will not be scaled with the recipe since time for preparation or cook can vary depending on how far you scale the recipe. Start with the provided cooking time and watch for the desired results you are looking for.
Cooking Temperature: It is best to start with the provided cooking temperature and watch for the desired results you are looking for. If your dish needs to meet a desired cooking temperature, please watch for that as well. As a general rule when cooking two or more dishes in the oven at the same time, allow for more cooking time and raise the temperature by approximately 25 degrees.
Adding Seasonings to taste: Start by adding Òto tasteÓ seasoning in small amounts increasing slowing for best results until you reach your desired amount.
Scaling Exceptions: Scaling will not work for all recipes, baked items requiring yeast, recipes containing a single large item such as a whole chicken, or a delicate pastry recipe may not have a desired result if drastically scaled. Rather than preparing one large pastry for a party, consider making several to the size of the original recipe, this may have a more desired result.

Tsp.	Tbsp.	Cups	Fluid Oz.	Milliliters	Other
1/4 tsp.				1 ml
1/2				2 ml
3/4 tsp.	1/4 Tbsp.			4 ml
1 tsp.	1/3 Tbsp.			5 ml
3 tsp.	1 Tbsp.	1/16 cup	1/2 oz	15 ml
6 tsp.	2 Tbsp.	1/8 cup	1 oz.	30 ml
			1 1/2 oz.	44ml	1 jigger
12 tsp.	4 Tbsp.	1/4 cup	2 oz.	60 ml
16 tsp.	5 1/3 Tbsp.	1/3 cup	2 1/2 oz.	75 ml
18 tsp.	6 Tbsp.	3/8 cup	3 oz.	90 ml
24 tsp.	8 Tbsp.	1/2 cup	4 oz.	125 ml	1/4 pint
32 tsp.	10 2/3 Tbsp.	2/3 cup	5 oz.	150 ml
36 tsp.	12 Tbsp.	3/4 cup	6 oz.	175 ml
48 tsp.	16 Tbsp.	1 cup	8 oz.	237 ml	1/2 pint
		1 1/2 cups	12 oz.	355 ml
		2 cups	12 oz.	473 ml	1 pint
		3 cups	24 oz.	710 ml	1 1/2 pints
			25.6 oz.	757 ml	1 fifth
		4 cups	32 oz.	946 ml	1 quart or 1 liter
		8 cups	64 oz.		2 quarts
		16 cups	64 oz.		1 gallon

Category: Entree

Re-Calculate: Ingredients

Ingredients

¹/₄ 0.25 0.25cup CUP_USVolumecup flour
Vegetable oil
¹/₄ 0.25 0.25tsp. TEASPOON_USVolumesalt
1 1 1top tarragon
¹/₄ 0.25 0.25tsp. TEASPOON_USVolume pepper
1 1 1tsp. TEASPOON_USVolumebasil
1 1 1larger whole chicken breast, boned, halved (skin on)
²/₃ 0.66 0.66cup CUP_USVolumewhite wine
1 1 1Tbsp. TABLESPOON_USVolumesweet butter
1 1 1egg beaten
1 1 1small, ripe Fresh California Avocado

Instructions

Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat,
Heat thin layer of oil in skillet. Saute chicken skin side down until golden.
Turn and saute other side until chicken is tender.
Total cooking time will be about 7 to 10 minutes.
Sprinkle herbs over chicken. Add wine and butter to pan.
Bring to boil and simmer uncovered for 3 to 5 minutes until sauce thickens and becomes glossy.
Place halved avocado cut side down and slice.
Press down on avocado with palm of hand to fan slices slightly.
Lift with knife or spatula to top of chicken. Spoon some pan juices over top.
Cover skillet and heat briefly just to warm through.