Chicken With Orange and Tarragon Sauce

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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash chicken, pat dry with paper towels.
  • Sprinkle with salt.
  • In a medium size frying pan heat orange juice, chicken stock, and tarragon to a slow boil.
  • Add chicken, cook 8-10 minutes per side 'til juice runs clear when chicken is pierced.
  • Remove from pan and keep warm.
  • Increase burner to medium high.
  • Reduce sauce by half or more.
  • Return chicken to pan, cover with sauce, heat 'til warm.
  • Serve on a bed of jasmine rice, risotto, or couscous.
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