Chicken Saute with Oranges and Avocados

50 minutes Prep: 15 minutes Cook: 30 minutes

452 calories per serving view nutrition facts

6 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

6	each	chicken breast	boned, skinned
2	tablespoons	parsley leaves	minced
1	teaspoon	orange zest	finely grated
1	x	flour, all-purpose
1	pinch	rosemary leaves
3	tablespoons	butter
3	tablespoons	raspberry vinegar
2	tablespoons	safflower oil
2	each	oranges	peeled, sectionned, seeded
3/4	cup	orange juice
1/3	cup	white wine	dry
2	each	avocados	peeled, pitted, sliced
1/3	cup	mushrooms	sliced

Directions

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 sauté 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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 258g

Amount per Serving

Calories 452 46% of calories from fat

	% Daily Value*
Total Fat 23.0g	36%
Saturated Fat 6.0g	31%
Trans Fat 0.0g
Cholesterol 88mg	29%
Sodium 110mg	5%
Total Carbohydrate 31.0g	10%
Dietary Fiber 6.0g	26%
Sugars 5.0g
Protein 31.0g	62%

Vitamin A	10%		Vitamin C	69%
Calcium	5%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to Recipes for Weightwatchers: Page 12

Last Recipes Viewed

Recipe Bite

“The Thanksgiving Aftermath: A College Student’s Dream Come True”

by Josh Khan

One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...

Member Review

All-American Cole Slaw

Everything taste is personal, a lot comes from our heritage: A Southerner and not too much on some of the ingredients mentioned in this recipe, egs. carrots, celery, our family recipe call for Finely grated cabbage, finely keyword Scallions chopped to taste size Tomatoes, cut to size-taste, smaller for us. Mayonnaise, only Hellman's will do for ours. Garlic salt to taste, only Lowry's for us; it becomes stronger with age,as does the amount of mayo, as the water is brought out by the salt. A moderate dash of vinegar - personal taste, I love Teragon That's it; and it's great - once perfected to taste, it's won over everybody's who's ever had it! Thanks to my Mother, Kathryn, for this one, as with all our beloved Southern cooking ways - simple and ever so delicious! People who've had our gravies made after frying meats, especially chicken, call it a food group.