Chicken with Orange, Cream, and Tarragon

By Leite's Culinaria

Ingredients

4 (2 lbs) boneless, skinless chicken breasts (cut into 1 1/2-inch (37-mm) strips)
1/2 cup all-purpose flour (for dusting)
1/2 teaspoon sea salt (plus more if needed)
1/2 teaspoon freshly ground black pepper (plus more if needed)
2 tablespoons (1 oz) unsalted butter
1 tablespoon olive oil
3/4 ounce fresh tarragon leaves* (roughly chopped (about 1/2 cup))
Scant 2/3 cup store-bought or homemade chicken stock
Scant 1 cup fresh orange juice (plus more if needed)
2 navel oranges (peeled and segmented, juices reserved)
Scant 2/3 cup heavy cream
Sea salt and freshly ground black pepper

Prep Time20mins
Cook Time40mins
Servings4

Instructions

Pat the chicken strips dry with paper towels. In a medium bowl, combine the flour with 1/2 teaspoon of each salt and pepper, mix well. Add the chicken strips to the bowl and toss to coat in the seasoned flour.

In a medium skillet over medium heat, warm the butter and oil until the butter melts and begins to sizzle. Working in batches, add the chicken strips and fry until brown on all sides, 2 to 4 minutes per side. Stir in most of the tarragon, reserving a little for garnish.

Pour in the stock and orange juice, adding more, if needed, to cover the chicken. Simmer gently until the chicken is cooked through to an internal temperature of 165°F (74°C), about 10 minutes.

Using a slotted spoon, lift the chicken out of the skillet, arrange in a shallow serving dish along with the orange segments. Keep warm.

Continue to simmer the stock until reduced by half, about 5 minutes. Add the cream and reduce again until you have a thick sauce, about 5 minutes more. Taste, season, and add some of the reserved juices from the orange segments if it needs to be sharpened.

Spoon the sauce over the chicken and garnish with the reserved tarragon.