8 chicken breasts, skin removed
4 tbsp. butter
1/2 tsp. fresh grated lemon rind
1/2 tsp. fresh grated orange rind
3/4 c. orange juice
1/2 tsp. dried tarragon
1/4 c. lemon juice
Fresh parsley
1 c. skimmed evaporated milk
1/4 c. madeira wine
1/4 c. dry white wine (can use vermouth)
Fresh ground pepper
2 tbsp. cornstarch
1/4 c. fresh grated Parmesan cheese
1/4 tsp. paprika

Preheat oven to 350 degrees. Pat chicken dry. Saute in butter until golden brown and almost cooked through. Transfer to shallow baking dish and set aside. Add orange and lemon rind to butter in skillet. Add 1/2 cup orange juice, all the lemon juice and tarragon. Cook and stir over low heat and using a whisk, gradually add the milk.

Beat in wines and season to taste; stir into sauce. Cook and stir until just thickened. Pour over chicken; sprinkle with cheese and paprika. Bake 20 minutes. Brown under broiler before serving. Garnish with parsley and strips of orange rind. Serves 8.