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Chicken Saute with Oranges and Avocados















Trans-fat Free, High Fiber, Low Sodium


6 each chicken breasts
boned, skinned
2 tablespoons parsley leaves
1 teaspoon orange zest
finely grated
1 x all-purpose flour
1 pinch rosemary leaves
3 tablespoons butter
3 tablespoons raspberry vinegar
2 tablespoons safflower oil
2 each oranges
peeled, sectionned, seeded
¾ cup orange juice
cup white wine
2 each avocados
peeled, pitted, sliced
cup mushrooms


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 ⅓.

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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 45246% of calories from fat
 % Daily Value *
Total Fat 23g 36%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 88mg 29%
Sodium 110mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 26%
Sugars g
Protein 62g
Vitamin A 10% Vitamin C 69%
Calcium 5% Iron 13%
* based on a 2,000 calorie diet How is this calculated?


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