Chicken Saute with Oranges & Avocados
Submitted by crazyalaskan
Pan-seared chicken in an orange, white wine, and raspberry vinegar sauce topped with fresh orange sections and creamy avocado slices. Elegant enough for date night.
YIELD
6 servingsPREP
15 minCOOK
30 minREADY
50 minThis is the kind of dish that makes you feel like you’re eating at a bistro in your own kitchen.
Chicken breasts get a golden sear in butter and oil, then simmer in a fragrant sauce of fresh orange juice, dry white wine, sliced mushrooms, and rosemary.
A splash of raspberry vinegar at the end adds a bright, tangy edge that ties everything together.
The finishing touch is gorgeous: fresh orange sections and silky avocado slices fanned over the top.
Pair it with a spinach salad and a glass of dry Chenin Blanc for a meal that feels special without the fuss.
Chef Tips
- Pound the chicken to an even thickness so it cooks uniformly and stays juicy
- Let the sauce reduce by a third after adding the vinegar so it concentrates and coats the back of a spoon
- Slice the avocado right before serving so it stays vibrant and doesn’t brown
- Raspberry vinegar is the secret weapon here, but red wine vinegar with a pinch of sugar works in a pinch
Ingredients
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 ⅓.
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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