Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Chicken breasts halves
2 tb Minced parsley
Boned and skinned
1 ts Finely grated orange peel
All purpose flour
1 pn Rosemary
3 tb Butter
3 tb Raspberry vinegar
2 tb 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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