Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea Chicken Breast Halves
2 tb Butter or Margarine
1/4 c Onion, chopped
1 1/2 c Orange Juice Concentrate
1/2 ts Leaf Tarragon, crumbled
1/8 ts Pepper
1 c Evaporated Skim Milk

Skin and bone chicken halves, flatten (about 1 pound). Saute Chicken
in butter in large skillet over medium heat until browned and cooked
through (about 8 minutes). Remove to platter, cover and keep warm.
In same skillet, saute onion until tender but not browned. Add juice
concentrate, tarragon, pepper and (if you feel it necessary) salt.
Stir in milk, cook, stirring constantly until slightly thickened.
Spoon over chicken.

Original from Family Circle Magazine, 3/13/90 Adapted by Sheila Exner
and posted Aug '95
Submitted By SHEILA EXNER On 08-15-95

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