1 1/2 lb. chicken breasts, deboned and skinned
1 tsp. salt
1/2 tsp. paprika
4 tsp. unsaturated butter
1 tbsp. orange rind, grated
1 c. orange juice
1 tsp. tarragon
1 orange, sliced

Sprinkle chicken breasts with salt and paprika; brown lightly in butter. Add orange juice, rind and tarragon. Bake, covered in 325 degree oven for 30 minutes. Remove chicken and cook sauce over high heat to reduce volume. Serve over chicken and/or steamed rice. Garnish with orange slices.