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CHICKEN A L'ORANGE

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

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