Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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