Chicken Saute

Yields:	6 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	25 minutes
	Ready In	45 minutes

Ingredients

6	each	chicken breast halves, boneless and skinless	boned, skinned
1	x	flour, all-purpose
3	tablespoons	butter
2	tablespoons	safflower oil
3/4	cup	orange juice
1/3	cup	white wine	dry
1/3	cup	mushrooms	sliced
2	tablespoons	parsley leaves	minced
1	teaspoon	orange zest	grated
1	pinch	rosemary leaves
3	tablespoons	raspberry vinegar
2	each	oranges	peeled
2	each	avocados	peeled

Directions

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 sauté 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.

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Member Review

Almond Syrup

My mom wrote this cookbook and I have to admit that I like her orange syrup much better. She would make it for her Baklahvah, but I would use it on pancakes!! BTW - har name is Viviane ALSCHECH Miner, not Bicheck. Wonder where that name came from.

Reviewed by Daniele1969

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