Orange-Tarragon Chicken

Today's recipe is on the menu for Monday in the May/June 2011 issue of Cooking with Paula Deen magazine.  It was filled with a wonderful citrus-y sweet flavor.  Looking for a meal for a special occasion this is one that will be sure to win anyone over!  This chicken dish over pasta with a side of asparagus was definitely a winner in my book!

1 3/4 pounds of boneless skinless chicken breasts
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter, divided
1 shallot, minced
1/2 cup dry white wine
1/2 cup orange juice
1/2 cup heavy whipping cream
1 teaspoon dried tarragon
1 (16-ounce) package linguine, cooked and kept warm

1.  Cut chicken breasts in half crosswise, and pound to 1/4-inch thickness.  Sprinkle with salt & pepper.

2.  In a large skillet, melt 2 tablespoons butter over medium heat.  Add chicken breasts, in batches if necessary, and cook for 3 to 4 minutes per side.  Remove from skillet, and keep warm.

3.  Melt remaining 2 tablespoons butter in skillet.  Add wine, and cook for 2 minutes, scraping browned bits from bottom of skillet with a wooden spoon.   Add orange juice, cream and tarragon.  Return chicken to skillet, and cook for 8 to 10 minutes or until sauce is slightly thickened.  Slice chicken.  Serve over hot cooked linguine with steamed asparagus.