Chicken A L'Orange

By lorik

Ingredients

• 1 orange
• 6 boneless, skinless chicken breasts
• 1/2 tsp paprika
• 1/4 c butter, melted
• 1 c unsweetened orange juice
• 1 tsp dried whole tarragon
• 1 tsp cornstarch
• 1 Tbsp water
• 2 Tbsp slivered almonds, toasted

Preparation

Step 1

Zest orange, set aside. Reserve orange for other use. Pat chicken dry and sprinkle with paprika, salt and pepper. Saute chicken in the butter about 2 minutes per side, just to brown. Add orange juice, tarragon and zest to skillet. Simmer for 15-20 minutes, or until chicken reaches an internal temperature of 155. Remove chicken from skillet and increase heat to medium high. Combine cornstarch and water, stirring until blended; add to orange juice mixture in skillet. Cook, stirring constantly, until mixture comes to a boil. Cook until mixture begins to thicken, about 1-2 minutes. Remove from heat. Serve chicken on top of sauce, garnished with slivered almonds.