Title: Chicken saute with oranges & avocados
 Categories: Main dish, Poultry
      Yield: 6 Servings
 
      6    Chicken breasts halves
      2 tb Minced parsley
           Boned and skinned
      1 ts Finely grated orange peel
           All purpose flour
      1 pn Rosemary
      3 tb Butter
      3 tb Raspberry vinegar
      2 tb Safflower oil
      2    Oranges peeled
    3/4 c  Orange juice
           Sectioned & seeded
    1/3 c  Dry white wine
      2    Avocados, peeled
    1/3 c  Sliced mushrooms
           Pitted & sliced
 
  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.