Serves:

Ingredients:

1 Orange
6 Chicken breast halves,
-skinned and boned
1/2 ts Paprika
1/4 c Reduced-calorie margarine,
-melted
1 c Unsweetened orange juice
1 ts Dried whole tarragon
1 ts Cornstarch
1 tb Water
2 tb Slivered almonds, toasted

Method:

Peel orange and cut rind into thin strips; set aside.
Sprinkle chicken with paprika; saute in margarine for 2 minutes on each side or until lightly browned.
Transfer to a 13-x 9-x 2-inch baking dish; add orange juice, tarragon, and orange rind strips.
Bake, covered, for 25 to 30 minutes until done.
Remove chicken from pan; set aside and keep warm.
Pour contents of pan into a small saucepan.
.
Combine cornstarch and water, stirring until blended; add to orange juice mixture in the saucepan.
Bring to a boil, stirring constantly, and cook for 1 minute.
Sprinkle chicken with almonds and serve with orange sauce.
Makes 6 servings.
[COOKING LIGHT Spring 1986] Posted by Fred Peters.