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Name: Chicken Saute with Oranges and Avocados
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1 pn Rosemary; 2 Oranges peeled; 1/3 c Mushrooms sliced; Sectioned & seeded; All purpose flour; 1/3 c Dry white wine; 3 tb Butter; 3/4 c Orange juice; 2 tb Parsley minced; Pitted & sliced; 6 Chicken breasts halves; 1 ts Finely grated orange peel; Boned and skinned; 2 tb Safflower oil; 2 Avocados, peeled; 3 tb Raspberry vinegar

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INGREDIENTS

1 pn Rosemary
2 Oranges peeled
1/3 c Mushrooms ; sliced
Sectioned & seeded
All purpose flour
1/3 c Dry white wine
3 tb Butter
3/4 c Orange juice
2 tb Parsley ; minced
Pitted & sliced
6 Chicken breasts halves
1 ts Finely grated orange peel
Boned and skinned
2 tb Safflower oil
2 Avocados, peeled
3 tb Raspberry vinegar

Servings

INSTRUCTIONS

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

NOTES

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Chicken Saute with Oranges and Avocados

1 pn Rosemary
2 Oranges peeled
1/3 c Mushrooms sliced
 Sectioned & seeded
 All purpose flour
1/3 c Dry white wine
3 tb Butter
3/4 c Orange juice
2 tb Parsley minced
 Pitted & sliced
6 Chicken breasts halves
1 ts Finely grated orange peel
 Boned and skinned
2 tb Safflower oil
2 Avocados, peeled
3 tb Raspberry vinegar

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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Nutrition

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Serving Size: 1 Serving (168g)
Recipe Makes: 6 Servings

Calories: 337
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 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 337

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