September 22, 2016
Dinner, Main Dish, Poultry,
Chicken, Fruit, Orange, North American, Entertaining, Passover, Rosh Hashanah, Sunday Dinner, Oven Bake, Stove Top, Gluten-Free, Heart Healthy, Low Calorie, Low Fat, No Eggs, Non-Dairy, Alcohol, Make it from scratch, Boneless Pieces, Kosher Meat more
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"Yummy baked chicken flavored with citrus and tarragon. I like recipes that let me sit and relax with guests while it cooks and smells amazing. Prep time is marinating time."
Place chicken breast halves in a 13 x 9 x 2 inch baking dish.
Combine orange rind and the next 9 ingredients; stir well. Pour the orange juice mixture over the chicken; cover and marinate in the refrigerator 2 hours.
Bake the chicken, covered, at 350° for 40 to 50 minutes or until the chicken is done. Remove chicken to a serving platter keep warm.
Place the remaining liquid in a saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 2 minutes. Combine cornstarch and Grand Marnier, stirring well. Add cornstarch mixture to the liquid in the saucepan; cook 1 minute or until the mixture is slightly thickened. Pour the sauce over the chicken. Garnish, if desired.
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This sauce is to die for! I made 1 chicken breast for myself and made 1/2 of the sauce. I ended up dipping my potatoes and peas in this sauce too. lol. Truly awesome dish. Thanks for sharing, breezer.
Too bad we're limited to only 5 stars. This is worth 6 stars, hands down! The time it takes to prepare is mostly marinating and baking time, the hands-on time is really minimal, maybe 10 minutes total. The orange tarragon sauce is so delicious over the chicken. I drizzled some of the extra sauce over plain rice too, and it was great. Using fresh tarragon was well worth it because the fresh herb taste really came through. Thanks, breezermom. This was delicious!