Recipe for Orange Tarragon Chicken Breasts
Chicken, Poultry & Duck


    Orange Tarragon Chicken Breasts

    2 cups orange juice
    1 cup chicken stock
    1 teaspoon dried tarragon
    2 whole split, skinless, boneless chicken breasts, pounded thin
    Salt and pepper to taste
    2 tablespoons unsalted butter
    Orange sections to garnish

    In a large skillet, bring orange juice, tarragon and broth to boil. Season chicken breasts with salt and pepper and add to skillet. Cook chicken 2 minutes per side over medium heat. Remove chicken and set aside.

    Reduce sauce over high heat to about 4 tbsp. liquid. This should take about 10 minutes. Remove pan from heat and whisk in butter until melted. Return chicken to pan and heat 1 minute per side.

    Arrange on heated serving platter. Garnish with orange sections.