Ingredients
1 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 pound boneless skinless chicken breasts, cut into 2-inch cubes2 tablespoons butter1 can (11 ounces) mandarin oranges, drained2/3 cup orange marmalade1/2 teaspoon dried tarragon
Preparation
In a large bowl, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and turn to coat.
In a skillet, brown chicken in butter until no longer pink. In a small saucepan, combine the oranges, marmalade and tarragon; bring to a boil. Pour over chicken; stir gently to coat. Serve warm, with toothpicks.
