Title: Chicken Saute with Oranges & Avocados
Categories: Chicken Main
Yield: 6 Servings
| 6 | | Chicken breasts halves |
| 2 | tb | Minced parsley |
| | | Boned and skinned |
| 1 | ts | Finely grated orange peel |
| | | All purpose flour |
| 1 | pn | Rosemary |
| 3 | tb | Butter |
| 3 | tb | Raspberry vinegar |
| 2 | tb | Safflower oil |
| 2 | | Oranges peeled |
| 3/4 | c | Orange juice |
| | | Sectioned & seeded |
| 1/3 | c | Dry white wine |
| 2 | | Avocados, peeled |
| 1/3 | c | Sliced mushrooms |
| | | Pitted & sliced |
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.