Cullen's Chicken Orange Avocado
6 x chicken breasts halves
2 tsp minced parsley
1 x boned and skinned
1 tsp finely grated orange peel
1 x All purpose flour
1 pch rosemary
3 tsp butter
3 tsp raspberry vinegar
2 tsp safflower oil
2 x oranges peeled
3/4 cup orange juice
1 x sectioned & seeded
1/3 cup dry white wine
2 x avocados, peeled
1/3 cup sliced mushrooms
1 x pitted & sliced
Pound chicken slightly to flatten into even
Method :
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.