Serves 2.

1/4 cup all-purpose flour
Vegetable oil
1/4 teaspoon salt
1 teaspoon tarragon
1 teaspoon pepper
1 teaspoon basil
1 large whole chicken breast, boned, halved (skin on)
2/3 cup white wine
1 tablespoon sweet butter
1 egg, beaten
1 small ripe California avocado

Mix flour, salt and pepper. Dip chicken in egg then flour mixture to coat.

Heat a thin layer of oil in skillet. Saut?chicken skin side down until golden. Turn and saut?other side until chicken is tender. This will take about 7 to 10 minutes for the whole operation.

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.