Ingredients

4 chicken breast halves
2 Tbsp. butter or margarine
1/4 C. onion, chopped
1-1/2 C. orange juice concentrate
1/2 tsp. leaf tarragon, crumbled
1/8 tsp. pepper
1 C. evaporated skim milk

Cooking Instructions

Skin and bone chicken halves, flatten (about 1 lb.). Sauté Chicken in butter in large skillet over medium heat until browned and cooked through (about 8 minutes). Remove to platter, cover and keep warm. In same skillet, sauté onion until tender but not browned. Add juice concentrate, tarragon, pepper and (if you feel it necessary) salt. Stir in milk, cook, stirring constantly until slightly thickened. Spoon over chicken.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)