Ingredients
- 8 chicken breasts, skin on and wing bone attached
- 4 tablespoons butter
- 4 tablespoons olive oil
- Salt and pepper
- 1/2 cup orange juice
- 2 cups chicken broth
- 2 sprigs tarragon
- 4 TBS unsalted butter, cut into bits
Directions
Preheat the oven to 375 degrees F.
Put 2 tablespoons of the butter and 2 tablespoons of olive oil into a large skillet and place it over high heat for 2 minutes. Season the chicken breasts with a sprinkling of salt and pepper and place 4 of the breasts in the pan skin side down. Sear for 1 minute or until the skin is crispy and a golden brown. Turn the breasts and sear 1 more minute. Remove to a baking dish and repeat the process with the rest of the butter, oil and breasts. Place the baking dish into the oven for 10 to 15 minutes.
Add orange juice, chicken broth, and tarragon to the hot skillet. Cook until reduced by about 3/4 (sauce should coat the back of a spoon). Right before serving, whisk in the butter. Season with salt and pepper, to taste.
Serve the chicken with the sauce spooned over the top.
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By OctoberBride
Trumbull, CT
on January 26, 2012
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I would never make this again. I am very disappointed. The sauce was thin (even with added cornstarch and bland.
By LisaKroll
on December 20, 2011
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Just made this tonight. Yum yum yum! My seventeen year old son took a bite of the chicken with saucy and said "Oh!" as he slowly pushed the bowl with extra sauce away. Thinking he didn't like it I asked if it was too salty or something and he replied, "No! It's perfect! Needless to say, he requested I put this one in family favorites. Hubby liked it too as well as I. I made ginger honey glazed carrots and a wild rice blend with sautéed red onions and mushrooms for sides. A very flavorful dinner! No one added a thing, salt or otherwise! thank you:
By gurululu
Bayonne, NJ
on February 11, 2010
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I used boneless chicken breasts and added a tblsp of cornstarch to the sauce to thicken it a bit. This was a simple recipe with nice subtle flavors that blended nicely together. I spooned some over the Neely's garlic mashed potato recipe and made Orange Glazed Carrots. I got the idea from a previous reviewer and I have to say "bravo" for the choice of such complimentary dishes. Even though I used boneless breasts, they too, did not even cook in the 15 minutes posted in this recipe. That must be a mistake. Prepare to cook your chicken much longer if you are using the whole breast. The boneless breasts took about 25 minutes in the oven. I also used1 tblsp. of butter to fry and 2 tblsp. of butter in the sauce instead of 4 tblsp. It was still delicious even though I cut out a total of 5 tblsp. The key is definitely the fresh tarragon!
Read all 28 reviews