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 saute 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. Posted to the TWSU BBS (316-689-3779), compiled by the Sysop. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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|Serving Size: 1 Serving (168g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 168 (50%)|
|Amt Per Serving||% DV|
|Total Fat 18.6g||25 %|
|Saturated Fat 6.3g||31 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 70.9mg||22 %|
|Sodium 98.8mg||3 %|
|Potassium 315mg||8 %|
|Total Carbohydrate 19.6g||6 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 18.8g|
|Protein 20.8g||30 %|
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Calories per serving: 337
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