Chicken Saute with Oranges & Avocados
Yield
6 servingsPrep
15 minCook
30 minReady
50 minTrans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boned, skinned |
|
| 2 | tablespoons |
parsley leaves
minced |
|
| 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
|
|
| ⅓ | cup |
white wine
dry |
*
|
| 2 | each |
avocados
peeled, pitted, sliced |
|
| ⅓ | cup |
mushrooms
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
chicken breasts
boned, skinned |
|
| 3E+1 | ml |
parsley leaves
minced |
|
| 5 | ml |
orange zest
finely grated |
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | pinch |
rosemary leaves
|
*
|
| 45 | ml |
butter
|
|
| 45 | ml |
raspberry vinegar
|
|
| 3E+1 | ml |
safflower oil
|
|
| 2 | each |
oranges
peeled, sectionned, seeded |
|
| 177 | ml |
orange juice
|
|
| 79 | ml |
white wine
dry |
*
|
| 2 | each |
avocados
peeled, pitted, sliced |
|
| 79 | ml |
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 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.
