Don’t boil the mandarin oranges in the sauce; just toss them in at the last minute. –Snowvillage Inn, Snowville, New Hampshire
Yield:
Serves 4Ingredients
4 whole chicken breasts, halved, boned, and skinned
Salt
2 tablespoons butter
1/2 teaspoon tarragon
1/2 cup white wine
1-1/2 tablespoons orange marmalade
1/2 cup whipping cream
2 teaspoons cornstarch
1-1/2 cups drained mandarin oranges
Instructions
Sprinkle chicken breasts lightly with salt. Melt butter in a wide frying pan over medium heat. Add breasts and brown lightly on each side. Blend tarragon; wine, and marmalade and combine with chicken. Cover frying pan and simmer very gently for 20 minutes. Transfer breasts to another pan and keep warm. To pan juices add the whipping cream and bring to a quick boil. Blend the cornstarch with a little water and stir into sauce; return to boil to thicken. Remove from heat, stir in mandarin oranges, then immediately pour sauce over chicken and serve.
