You really can’t go wrong with a French-inspired ‘tender-chicken-with-a-sauce’ dish like this one.  Searing a chicken breast in a skillet and then popping it in the oven to finish cooking is a great way to get a nice crust on the chicken while keeping the inside of the chicken very moist.  In the same pan with the yummy chicken juice, you then make a simple and fresh sauce made from chicken stock, orange juice and zest, and fresh tarragon.  Not to mention a touch of honey which rounds out the sweetness of the oranges and the sweet, fresh tarragon.

(To view this recipe, click on the following link: http://www.finecooking.com/recipes/sear-roasted-chicken-orange-tarragon-sauce.aspx)

Tagged: baked chicken, chicken, chicken breasts, chicken with sauce, Fine Cooking, fresh tarragon, honey, orange juice, orange zest, orange-tarragon sauce, seared chicken, tarragon