Chicken Saute With Oranges And Avacado
|Chicken breast halves||6 , boned and skinned|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Safflower oil||2 Tablespoon|
|Fresh orange juice||3⁄4 Cup (12 tbs)|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
|Sliced mushrooms||1⁄3 Cup (5.33 tbs)|
|Minced parsley||2 Tablespoon|
|Finely grated orange peel||1 Teaspoon|
|Dried rosemary||1 Pinch|
|Raspberry vinegar||3 Tablespoon|
|Oranges||2 , peeled, sectioned and seeded (Garnish)|
|Avocados||2 , peeled, pitted and sliced (Garnish)|
Pound chicken slightly to flatten to 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 for 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 about 1/3 Pour sauce over chicken.
Garnish with orange sections and avocado slices.