Chicken Breasts in Orange Pan Sauce

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. 


  • 1-1/2 lbs boneless, skinless chicken breasts (4 pieces)
  • 1/3 cup flour
  • Salt and freshly ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3/4 cup orange juice (freshly squeezed if possible)
  • Zest of 1/2 orange
  • 1 tablespoon fresh tarragon, chopped (or 1 teaspoon dried)


  • 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.
Chicken Breasts in Orange Pan Sauce

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