Orange-Tarragon Chicken Breasts


2 whl chicken breasts (about 1-1/2 pounds) halved with skin removed
1/4 teaspoon salt
Freshly ground black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil (I use extra light)
6 green onions (white part only) thinly sliced
3/4 cup orange juice
3/4 teaspoon dry tarragon leaves crumbled
3 pkt Sweet One** (see notes)
2 tablespoons parsley


1. Season chicken with salt and pepper. Dredge with flour. In a large skillet, heat oil over medium heat. Add chicken, cook until well-browned, about 5 minutes; turn and brown other side. Remove chicken from skillet.
2. Reduce heat to low. Add onion to skillet; cook until softened, about 3 minutes. Add broth, cook, scraping up browned bit with wooden spoon, for 2 minutes. Stir orange juice, vinegar and tarragon into skillet. Add chicken. Simmer, covered, for 25 minutes.
3. Remove chicken to serving platter. Stir Sweet One and parsley into skillet. Pour sauce over chicken to serve.
NOTES : Pat says: Want something that is absolutely superb.... then try this recipe. The tarragon makes this a meal simply to die for... it's that good! It will be a favorite if you ever try it.
Cynthia's notes: you can obtain free sample of Sweet one by going to this website: . You can substitute other brands of sweetener but I prefer this one because it leaves no aftertaste nor does it affect taste.




4.0 servings


Sunday, December 13, 2009 - 2:56am



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