Orange Tarragon Chicken
Rice and Roasted Asparagus
Ingredients
- ¾ lb boneless, skinless chicken breasts
- 2 Tbsp butter
- ¼ cup white wine (or use chicken broth)
- ¼ cup orange juice
- ⅓ cup heavy cream
- ½ tsp dried tarragon
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season chicken lightly with salt and pepper.
- Melt butter in a large nonstick skillet over medium-high heat; add chicken and cook 2 minutes per side or until browned. Remove from skillet, and set aside.
- Add wine; cook 2 minutes, scraping skillet to loosen browned bits.
- Stir in orange juice, cream, and tarragon. Return chicken to skillet, and cook 5 to 6 minutes or until sauce is slightly thickened. Serve over rice.
Side Dish Ingredients
- ½ lb asparagus, trimmed
- 1 Tbsp olive oil
- ¾ cup long-grain white rice
Side Dish Instructions
- Preheat oven to 425°F. Toss together asparagus and oil on a rimmed baking sheet. Bake 10 to 12 minutes or until asparagus is browned and tender.
- Cook rice according to package directions; season with salt and pepper to taste.
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