Orange chicken with tarragon

Ingredients for 4 servings:

• 4 chicken breast fillets
• 6 oranges
• salt and pepper
• 1 large onion(s)
• 150 ml chicken broth
• 1 tbsp tarragon
• 1 tbsp cornstarch
• 150 ml sour cream
• Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

and sour cream

Place a large casserole dish on the stovetop and heat the oil. Fry the chicken breast fillets until golden brown. Season with salt and pepper. Remove and set aside. Next, peel and dice the onion, then sauté briefly in the pot until translucent. Squeeze four oranges and stir in the juice along with the chicken stock and tarragon. Bring to a boil and add the chicken breast fillets back in. Cover and simmer over low heat for about 15 minutes, until the meat is cooked through. Mix the cornstarch with a little water to thicken the sauce and stir until smooth. Now remove the pot from the heat and stir in the sour cream, season with salt and pepper. Peel the remaining two oranges so that no white pith remains and fillet them. Add the orange segments to the sauce and heat through. Arrange the meat and sauce on flat plates and serve with tagliatelle.