Tuesday, May 31, 2011


4 Boneless chicken breasts
2tsp salt and pepper
3 green onions..chopped
1 tbsp fresh tarragon or 1 tsp dried
2 tbsp fresh chopped parsley or 1 tsp dried
1 tsp grated orange rind
½ cup dry white wine
½ cup orange juice
¼ cup whipping cream

Season breasts with salt and pepper. Heat butter in a skillet on med and then add chicken sauté for about 4 mins per side or until browned. Remove breasts from pan. In same pan add onions, parsley, tarragon and orange rind. Stir together for about 1 min until onions soften.
Pour wine and orange juice in and bring to a boil, reduce heat until 2 tbsp of liquid remain then stir in whipping cream..bring to boil and return breast to pan in the newly created sauce and simmer for 2 to 3 mins.

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