Chicken Saute With Oranges And Avocados

Recipe Ingredients

6		Chicken breasts halves
2 tablespoons	30ml	Minced parsley
		Boned and skinned
1 teaspoon	5ml	Finely grated orange peel
		All purpose flour
1		Rosemary
3 tablespoons	45ml	Butter
3 tablespoons	45ml	Raspberry vinegar
2 tablespoons	30ml	Safflower oil
2		Oranges peeled
3/4 cup	177ml	Orange juice
		Sectioned & seeded
1/3 cup	78ml	Dry white wine
2		Avocados - peeled
1/3 cup	78ml	Sliced mushrooms
		Pitted & sliced

Recipe Instructions

Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc.

Source:
Homemade in the Kitchen

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