Chicken Breast with Orange and Tarragon Sauce

If you can find chicken breasts with the wing bone attached, use them for an elegant presentation. You can also use de-boned chicken breasts with the skin on if you prefer. Serve with roasted new potatoes with garlic.

Serves 8

8 chicken breasts, skin on and wing bone attached
4 tablespoons butter
4 tablespoons olive oil
Salt and pepper
½ cup fresh orange juice
2 cups chicken broth
2 sprigs tarragon
4 tablespoons cold butter, cut into bits

tarragon to garnish

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. Reserve skillet.

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). Add any accumulated juice from the chicken roasting pan to sauce. Right before serving, whisk in the butter. Season with salt and pepper, to taste.

Serve the chicken with the sauce spooned over the top, and garnish with a fresh tarragon sprig.