Chicken w/ Oranges & Avocado
6 boneless, skinless Chicken breasts
Flour
3 TBSP Butter
2 TBSP Vegetable oil
3/4 cup fresh Orange juice
1/3 cup white Wine
1/3 cup fresh sliced Mushrooms
1 TBSP dried Parsley or 2 TBSP fresh
1 tsp grated Orange peel
Pinch of dried Rosemary
3 TBSP Raspberry Vinegar
2 Oranges ( peeled & sectioned, seeded)
1 Avocado (peeled, seeded, sliced)
With a cooking mallet or the edge of a saucer, pound out chicken to flatten slightly. Dredge into flour and shake off excess.
Heat butter in a heavy skillet and sauté chicken in batches, both sides until browned. Add orange juice, wine, mushrooms, parsley, orange peel, and rosemary. Bring to a simmer and cook for 5 minutes. Transfer chicken to a heated serving platter using a slotted spoon.
Raise heat and de-glaze pan with the vinegar. Reduce by 1/3.
Pour sauce over chicken and garnish with orange slices and avocado.
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