Chicken Saute with Oranges and Avocados

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	50 minutes

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Ingredients

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

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

Lamb Baked in Paper

When I read this recipe I thought I was going to be a winner and it was. I made one change which was I cooked it for four hours at 300 degrees F. instead of at the temperature and time suggested. I find this makes the lamb more tender. The Feta cheese disappeared but could be tasted to some degree. This is an excellent recipe that we will make on a regular basis.

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