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.