Orange & Herb Chicken Breasts

Chicken breasts are coated and browned; then they’re simmered in a scrumptious sauce made with orange, tarragon, garlic, parsley and onion.

4 half chicken breasts, skinned (about 2 lbs.)

1/3 cup mayonnaise

1 egg

1/4 cup flour

2 tablespoons canola oil

1 medium onion, sliced

1/2 orange, zested

1 orange, juiced

1/2 teaspoon dried tarragon leaves, crushed

1/4 teaspoon garlic powder

2 oranges, peeled, cut in half slices

fresh parsley, checked and chopped

Combine mayonnaise and egg in a shallow bowl. Dip chicken in mayonnaise mixture, coat with flour.

Heat 2 tablespoons canola oil in large skillet and lightly brown chicken on all sides in oil. Add onion, orange juice and zest, tarragon, and garlic powder. Bring to a boil.

Reduce heat and cover, continue cooking over low heat 30 minutes until chicken is cooked through and tender. Add orange slices, heat. Sprinkle with chopped parsley and serve.