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Ingredients Jump to Instructions ↓

  1. 2 Tbsp. butter

  2. 1 Tbsp. olive oil

  3. 4 cloves garlic, minced

  4. 1 onion, finely chopped

  5. 6 boneless, skinless chicken breasts, cut into 1" strips

  6. 1 tsp. salt

  7. 1/8 tsp. pepper

  8. 1 tsp. dried tarragon leaves

  9. 1/2 cup frozen orange juice concentrate, thawed

  10. 1 tsp. grated orange zest

  11. 2 tablespoons lemon juice

  12. 1 cup chicken broth

  13. 1/3 cup heavy cream

  14. 2 Tbsp. cornstarch

  15. 10 oz. can mandarin oranges, drained Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Melt butter with olive oil in large skillet. Add onion and garlic and cook for 3-4 minutes. Meanwhile, sprinkle chicken with salt and pepper; add to skillet and cook 2-3 minutes until chicken starts to brown. In small bowl, stir together tarragon, orange juice concentrate, orange zest, lemon juice, chicken broth, cream, and cornstarch. Stir into chicken mixture. Reduce heat to medium. Cook, stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 7-8 minutes. Stir in oranges and serve with hot cooked rice. Serves 6

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