Chicken Breast with Orange Tarragon Sauce

Melt clarified butter in a frying pan, sear chicken breasts in it: either whole or as cutlets (approx.

5mm wide strips). Remove chicken and keep warm with closed lid.

Deglaze with orange juice and chicken stock, boil liquid to half.

Remove tarragon leaves from stems, chop finely, simmer in sauce for 5 minutes.

Season with salt, pepper and cayenne pepper.

Add the orange fillets and the meat with the juice in the sauce and heat.

Serve with basmati long grain rice.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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