August 4, 2004
RH Staff
From: 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
Preheat the oven to 425°F. In a large bowl, place the chicken with 1 Tbsp. tarragon leaves, 1/4 cup tangerine juice, garlic, salt and pepper. Toss to season. Warm the olive oil in a large sautè pan, add the chicken breasts and sautè over medium heat for 3-4 minutes. Turn the 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.
Procedure to Serve Chicken: Divide and arrange the sliced tangerines and onions on 4 individual plates. In a small bowl, whisk together the remaining tangerine juice, champagne vinegar and chicken pan juices. Toss with the arugula. Arrange arugula on the plates, along with the warm chicken breasts. Garnish plates with remaining tarragon leaves.
Photo Credit: SUNKIST GROWERS
You May Also Like
