Title: Chicken Saute With Oranges & Avocados
Categories: Main dish, Poultry
Yield: 6 servings
6 Chicken breasts halves,
- boned and skinned
All purpose flour
2 tb Parsley, minced
1 ts Finely grated orange peel
1 pn Rosemary
3 tb Butter
3 tb Raspberry vinegar
2 tb Safflower oil
2 Oranges, peeled,
- sectioned & seeded
3/4 c Orange juice
1/3 c Dry white wine
2 Avocados, peeled,
- pitted & sliced
1/3 c Mushrooms, 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, dessert, bread, and a dry Chenin Blanc.
