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
1/4 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.