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Chicken Saute With Oranges And Avacado

Chicken.Maximus's picture
Ingredients
  Chicken breast halves 6 , boned and skinned
  All purpose flour 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Chicken

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