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