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Chicken Saute with Oranges and Avocados
Ingredients
DirectionsPound 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. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewLamb 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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