Orange-Tarragon Chicken
(from rosie’s recipe box)
Source: cooking with Paul Deen May/June 2011 (from RecipeThing user mayflowerkids)
Serves 4 peopleCategories: 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
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Cut chicken breasts in half crosswise, and pound to 1/4 inch thickness. Sprinkle with salt and pepper.
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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.
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Nice served with steamed asparagus.
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Serves 4 to 6