Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Chicken breasts halves
2 T Minced parsley
Boned and skinned
1 t Finely grated orange peel
All purpose flour
1 pn Rosemary
3 T Butter
3 T Raspberry vinegar
2 T Safflower oil
2 Oranges peeled
3/4 c Orange juice
Sectioned seeded
1/3 c Dry white wine
2 Avocados, peeled
1/3 c Sliced mushrooms
Pitted sliced

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 saute 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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