Sweet and Sour Chicken and Vegetable Saute

• 6 each chicken breast halves, boneless, skinless boned, skinned
• 1 x flour, all-purpose
• 3 tablespoons butter
• 2 tablespoons safflower oil
• 3/4 cup orange juice
• 13 cup white wine dry
• 13 cup mushrooms sliced
• 2 tablespoons parsley leaves minced
• 1 teaspoon orange zest grated
• 1 pinch rosemary leaves
• 3 tablespoons raspberry vinegar
• 2 each oranges peeled
• 2 each avocados peeled

1. Pound chicken slightly to flatten into even thickness.
2. Dredge lightly in flour, shaking off excess.
3. Heat butter with oil in heavy large skillet over medium high heat.
4. Add chicken (in batches if necessary) and saute on both sides until well browned.
5. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer.
6. Let simmer 5 minutes.
7. Transfer chicken to heated serving platter using slotted spoon.
8. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 13.
9. Pour sauce over chicken, garnish with orange sections and avocado slices.
10. Serve immediately.
11. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc.

chicken breast halves, flour, butter, safflower oil, orange juice, white wine, mushrooms, parsley, orange zest, rosemary, raspberry vinegar, oranges, avocados

Taken from recipeland.com/recipe/v/sweet-sour-chicken-vegetable-sa-39337 (may not work)