Orange-Tarragon Chicken

(from rosie’s recipe box)

Source: cooking with Paul Deen May/June 2011 (from RecipeThing user mayflowerkids)

Serves 4 people

Categories: chicken, not tried

Ingredients

  • 1 3/4 lbs boneless skinless chicken breasts (about 3 breasts)
  • 3/4 t salt
  • 1/4 t ground black pepper
  • 4 T butter, divided
  • 1 shallot, minced
  • 1/2 c dry white wine
  • 1/2 c orange juice
  • 1/2 c heavy whipping ream
  • 1 t dried tarragon
  • 1 16 oz pkg linguine, cooked and kept warm

Directions

  1. Cut chicken breasts in half crosswise, and pound to 1/4 inch thickness. Sprinkle with salt and pepper.

  2. In a large skillet, melt 2 T butter over medium heat. Add chicken breasts, in batches if necessary, and cook for 3 to 4 minutes per side. Remove from skillet, and keep warm.Melt remaining 2 T butter in skillet. Add shallot, and cook for 1 minute. Add wine, and cook for 2 minutes, scraping browned bits from bottom of skillet with a wooden spoon. Add orange juice, cream, and tarragon. Return chicken to skillet, and cook for 8 to 10 minutes or until sauce is slightly thickened. Slice chicken. Serve over hot cooked linguine.

  3. Nice served with steamed asparagus.

  4. Serves 4 to 6

Email to a friend | Print this recipe | Back