Categories: chicken, weeknight

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

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