Yield: 4 servings
|4 eaches||Chicken Breast Halves|
|2 tablespoons||Butter or Margarine|
|¼ cup||Onion, chopped|
|1½ cup||Orange Juice Concentrate|
|½ teaspoon||Leaf Tarragon, crumbled|
|1 cup||Evaporated Skim Milk|
Skin and bone chicken halves, flatten (about 1 pound). Saute Chicken in butter in large skillet over medium heat until browned and cooked through (about 8 minutes). Remove to platter, cover and keep warm.
In same skillet, saute onion until tender but not browned. Add juice concentrate, tarragon, pepper and (if you feel it necessary) salt.
Stir in milk, cook, stirring constantly until slightly thickened.
Spoon over chicken.
Original from Family Circle Magazine, 3/13/90 Adapted by Sheila Exner and posted Aug '95
Submitted By SHEILA EXNER On 08-15-95