Chicken with Orange-Tarragon Pan Sauce
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. This quick recipe uses boneless chicken breasts, pounded thin, dredged in flour and lightly browned. Then we deglaze the pan with orange juice, add some zest and fresh tarragon for our pan sauce.
- 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 (see notes)
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
Be conservative when using tarragon. The flavor can be a little overpowering if you use too much. You can also substitute 1 teaspoon dried tarragon for the fresh if needed.