Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Browse by categories