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  • Chicken Saute With Oranges And Avocados

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    Ingredients

    • 6 x chicken breasts halves
    • 2 tsp chopped parsley
    • 1 x boned and skinned
    • 1 tsp finely grated orange peel
    • 1 x All purpose flour
    • 1 pch rosemary
    • 3 tsp butter
    • 3 tsp raspberry vinegar
    • 2 tsp safflower oil
    • 2 x oranges peeled
    • 3/4 c. orange juice
    • 1 x sectioned & seeded
    • 1/3 c. dry white wine
    • 2 x avocados, peeled
    • 1/3 c. sliced mushrooms
    • 1 x pitted & sliced Lb. chicken slightly to flatten into even

    Directions

    1. Thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add in chicken (in batches if necessary) and saute/fry on both sides till well browned. Add in orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 min. Transfer chicken to heated serving platter using slotted spoon. Add in vinegar to skillet and continue simmering, scraping up any browned bits, till sauce is reduced by 1/3. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately.
    2. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc.

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