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.