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Chicken Saute with Oranges and Avocados

Chicken Saute with Oranges and Avocados is built on Chicken Breasts Halves T Minced Parsley, All Purpose Flour Pn Rosemary, Butter T Raspberry Vinegar, Safflower Oil Ea Oranges Peeled, and Orange Juice X Sectioned Seeded. Serves 6. Scale it up or down for the number of people at the table.

Ingredients

• 6 pc
• 1 pc
• 1 pc
• 3 tsp
• 2 tsp
• 3/4 cup
• 1/3 cup
• 1/3 cup

Method (preview)

1. 1

   Pound chicken slightly to flatten into even thickness.

2. 2

   Dredge lightly in flour, shaking off excess.

3. 3

   Heat butter with oil in heavy large skillet over medium high heat.

4. 4

   Add chicken (in batches if necessary) and saute on both sides until well browned.

5. 5

   Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer.

6. 6

   Let simmer 5 minutes.

7. 7

   Transfer chicken to heated serving platter using slotted spoon.

8. 8

   Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/3.

9. 9

   Pour sauce over chicken, garnish with orange sections and avocado slices.

10. 10

    Serve immediately.

11. 11

    Serve with a simple spinach salad, desert, bread, and a dry Chenin

12. 12

    Blanc.