CHICKEN, SAUTE WITH ORANGES AND AVOCADOS
INGREDIENTS:
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
DIRECTIONS:
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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