Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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