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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 tablespoons liquid. This should take about 10 minutes.
Remove pan from heat and whisk in butter until melted.
Return chicken to pan and heat for 1 minute per side.
Arrange on heated serving platter.
Garnish with orange sections.
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