August 1, 2005
From: Chef Allen Susser, Chef Allen's, Aventura, Fla.
Yield: 4 servings.
4 8-oz. chicken breasts, boneless, skinless
2 Tbsp. fresh tarragon leaves
1 pint fresh-squeezed Sunkist Tangerine Juice
1/2 tsp. minced garlic
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. olive oil
2 large Sunkist Tangerines, thinly sliced in rings
2 Tbsp. champagne vinegar
1 small red onion, peeled, thinly sliced in rings
2 bunches arugula, washed and dried
To roast chicken: Preheat oven to 425°F. In a large bowl, place chicken with 1 Tbsp. tarragon leaves, 1/4 cup tangerine juice, garlic, salt and pepper. Toss to season. Warm olive oil in large sautè pan. Add chicken breasts and sautè over medium heat for 3-4 minutes. Turn chicken breasts over, adding 1 cup tangerine juice, simmering for 4-5 minutes until cooked through. Finish cooking in oven as necessary. Cooking time will vary depending on thickness of chicken breasts. Keep warm.
To serve chicken: Divide and arrange sliced tangerines and onions on 4 individual plates. In small bowl, whisk together remaining 3/4 cup tangerine juice, champagne vinegar and chicken pan juices. Toss with arugula. Arrange arugula on plates, along with warm chicken breasts. Garnish plates with remaining tarragon leaves.
Photo Credit: Sunkist
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