4 Chicken Breast Halves
2 tb Butter or Margarine
1/4 c Onion, chopped
1 1/2 c Orange Juice Concentrate
1/2 ts Leaf Tarragon, crumbled
1/8 ts Pepper
1 c Evaporated Skim Milk
Skin and bone chicken halves, flatten (about 1 pound).
Saute 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, saute 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.