2 chicken breast, skinned, split and boned (4 pieces)
1/4 tsp. salt
15 oz. orange juice (same amount as chicken broth)
1 (15 oz.) can chicken broth
1/2 tsp. dried tarragon or 2 tsp. fresh tarragon
4 tbsp. butter, cut in pieces

Sprinkle breasts with salt. Heat orange juice, broth, and tarragon in skillet (large or medium). Add chicken and cook 4-5 minutes on each side over medium heat. Remove pieces; keep warm. Raise heat for skillet and boil pan juices down to about 2 tablespoons. The color will darken when enough liquid has boiled off. Remove from heat. Add butter, swirling to blend. Return chicken to pan and spoon sauce over. Heat until just warm. Serve immediately. Spoon any extra sauce over pieces or side dishes (very good on rice or cous cous).