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 … Read more