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Sunday, November 13, 2011


6 chicken breast halves, skinned
1/4 cup butter or margarine, melted
1 teaspoon grated orange rind
1 cup orange juice, divided
1/2 cup chopped onion
3/4 teaspoon salt
1 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon dried whole tarragon, crushed
1 teaspoon cornstarch
2 oranges, peeled and sliced crosswise
1 avocado, peeled and sliced

Brown chicken in butter; add orange rind, 1/2 cup orange juice, onion and seasonings. Reduce heat to low; cover and cook 50 minutes or until tender. Remove to serving dish; keep warm. Combine remaining 1/2 cup juice and cornstarch, stirring until smooth; add to pan drippings. Cook over low heat, stirring constantly, until thickened. Arrange orange and avocado slices around chicken; pour orange sauce over top before serving. 6 servings.

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