Orange Tarragon Chicken W/Sour Cream Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
|
I hope you enjoy this dish, which has been adapted from a friend's recipe. I serve this with rice and green vegetables. This can also be made with boneless chicken breasts, but for some reason it seems to be more flavorful using the bone-in chicken. Ingredients:
4 chicken breasts, bone in |
2 tablespoons oil |
1 tablespoon butter |
1 cup onion, chopped |
6 ounces can frozen orange juice concentrate |
1 cup chicken broth |
1 tablespoon tarragon |
1/8 teaspoon dry mustard |
2 dashes tabasco sauce |
1 -2 tablespoon cornstarch or 1 -2 tablespoon flour |
3/4 cup sour cream |
salt and pepper |
Directions:
1. Preheat oven to 325 dg.
2. Brown chicken in butter and oil then place in baking dish.
3. To pan drippings, saute onion until limp and stir in orange concentrate, chicken broth, tarragon, dry mustand and tabasco sauce.
4. Heat and stir until sauce comes to a boil, then pour over chicken in baking pan.
5. Cover and bake at 325 dg. for 1 to 1-1/2 hours until done, turning twice in sauce. If using boneless chicken breasts, cooking time may need to be decreased.
6. When chicken is done, place pieces on oven- proof serving platter and keep warm Add cornstarch or flour to chicken sauce and stir constantly to thicken.
7. When mixture comes to a boil and is thickened, remove from heat.
8. Cool slightly, then mix in sour cream. Taste, then add salt and pepper to taste. If desired, you may add more tarragon, dry mustard and/or tabasco.
9. Pour sauce over chicken and serve.
|
|