Ingredients Jump to Instructions ↓

  1. 6 Chicken breasts halves

  2. 2 T Minced parsley Boned and skinned

  3. 1 t Finely grated orange peel All purpose flour

  4. 1 pn Rosemary

  5. 3 T Butter

  6. 3 T Raspberry vinegar

  7. 2 T Safflower oil

  8. 2 Oranges peeled

  9. 3/4 c Orange juice Sectioned and seeded

  10. 1/3 c Dry white wine

  11. 2 Avocados, peeled

  12. 1/3 c Sliced mushrooms 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. 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. —– Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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