• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B6, B9, C, D
MineralsCopper, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 ea chicken breasts halves

  2. 2 T minced parsley

  3. 1 x boned and skinned

  4. 1 t finely grated orange peel

  5. 1 x All purpose flour

  6. 1 pn rosemary

  7. 3 T butter

  8. 3 T raspberry vinegar

  9. 2 T safflower oil

  10. 2 ea oranges peeled

  11. 3/4 c orange juice

  12. 1 x sectioned and seeded

  13. 1/3 c dry white wine

  14. 2 ea avocados, peeled

  15. 1/3 c sliced mushrooms

  16. 1 x pitted and sliced

Instructions Jump to Ingredients ↑

  1. 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.

  2. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately.

  3. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc. —–


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