Chicken In Orange Cream Recipe

Salt and ground black pepper

All-purpose flour

1/4 cup butter or margarine

1/4 cup vegetable oil

1 clove garlic, minced

1 1/2 tbs thinly sliced green onion

1 1/2 tbs orange juice

1 tsp grated orange peel

1/2 cup dry white wine (or apple juice)

2 tsp sugar

1/4 tsp dry tarragon

1/2 cup sour cream

Orange wedges

4 at a time, turning until well browned on all sides and meat near bone is no longer pink, about 20 minutes. Transfer to a platter and keep warm. Pour off and discard drippings, leaving browned bits in bottom of pan. Add garlic, onion, orange juice, orange peel, and wine. Increase heat to medium-high. Bring to a boil, stirring to scrape browned bits free; remove from heat. Stir sugar, tarragon, and 1 1/2 tsp flour into sour cream; then stir sour cream into wine mixture. Return to heat and cook, stirring, until sauce comes to gentle boil. Season to taste with salt and pepper; pour over chicken. Pass orange wedges to squeeze over individual portions. Serves