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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


  1. In a large skillet, bring orange juice, tarragon and broth to boil.
  2. Season chicken breasts with salt and pepper and add to skillet.
  3. Cook chicken 2 minutes per side over medium heat. Remove chicken and set aside.
  4. Reduce sauce over high heat to about 4 tablespoons liquid. This should take about 10 minutes.
  5. Remove pan from heat and whisk in butter until melted.
  6. Return chicken to pan and heat for 1 minute per side.
  7. Arrange on heated serving platter.
  8. Garnish with orange sections.

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