Chicken With Orange-Tarragon Pan Sauce

posted in Recipes on 2/20/2014

Tarragon is an aromatic herb with a mild anise flavor. Frequently used in French cuisine, it complements chicken very nicely, particularly when combined with citrus flavors like orange and lemon.

4 boneless, skinless chicken breasts, pounded to 3/8-inch thickness 3/4 cup flour 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 tablespoon butter 1 tablespoon olive oil 3/4 cup orange juice 1 teaspoon orange zest 1 tablespoon fresh tarragon, chopped

Combine the flour, salt and pepper in a shallow dish. Lightly dredge the chicken on both sides. Heat the butter and olive oil in large pan over medium heat. Add the chicken in a single layer and cook until golden brown and no longer pink in the middle, 2 to 3 minutes per side

Add the orange juice and continue cooking, turning the chicken several times, until the juice has thickened to a syrupy consistency, about 2 minutes. Transfer the chicken to serving plate. Stir the orange zest and tarragon into the sauce and pour over the chicken. Makes 4 servings

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