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Chicken, Turkey, Duck, etcChicken Recipes pg 3 >  Chicken Saute with Oranges & Avocados



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    6   Whole Chicken Breast Halves Without Skin
    3   Tablespoons Butter
    Flour, All-Purpose -- as needed
    2   Tablespoons Canola Oil
    3/4 Cup Fresh Squeezed Orange Juice
    1/3 Cup Mushrooms -- sliced
    1   Teaspoon Orange Zest
    1/3 Cup Dry White Wine
    2   Tablespoons Parsley -- minced
    1/2 Teaspoon Rosemary
    3   Tablespoons Raspberry vinegar
    2   Each Avocado -- fans
    2   Whole Oranges -- peeled and sliced


Dredge chicken breasts lightly in flour; saute in butter till 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.


    Per serving: 375 Calories (kcal); 22g Total Fat; (53% calories from fat); 29g Protein; 14g Carbohydrate; 84mg Cholesterol; 144mg Sodium

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