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

Sprinkle chicken with salt and pepper. Brown in butter. Add juice, rind and tarragon. Cook, uncovered in 325 degree oven for 30 minutes. Remove chicken and cook sauce over high heat to reduce volume.

Serve sauce over chicken and/or steam rice. Garnish with orange slices. Exchange for 3 ounce serving with 1/4 of sauce = 1 fruit and 3 meat.