Chicken Breasts in Orange Pan Sauce
Full of flavour while still quick and simple to prepare makes this a great recipe to keep handy for a weekday evening. The tarragon and orange give the chicken a nice tangy taste.
Serve with a side of boiled potatoes, or throw some chopped veg into the pan while cooking for an easy single pan meal.
- If necessary, remove the tenderloins from the chicken breasts and reserve for another use.
- Place each piece of chicken between 2 sheets of plastic wrap and pound gently to a thickness of about 3/8-inch.
- Combine the flour, 1 teaspoon salt and a few grinds of black pepper in a shallow dish. Lightly dredge the chicken on both sides and shake off the excess.
- Heat the butter and olive oil in a frying pan over medium heat. Add the chicken in a single layer and cook until light golden, 2 minutes per side. Transfer to a plate and set aside.
- Add the orange juice to the pan and bring to a simmer. Stir in the orange zest and tarragon and return the chicken to the pan.
- Continue cooking, turning the breasts several times, until the sauce has thickened slightly and the chicken is cooked through, 3 to 4 minutes.
- To serve, transfer the chicken to individual serving plates and top with sauce.