- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pound boneless, skinless chicken breasts, cut into 2-inch pieces
- 2 tablespoons butter or margarine
- 1 (11 ounce) can mandarin oranges, drained
- 2/3 cup orange marmalade
- 1/2 teaspoon dried tarragon
- In a large resealable plastic bag, combine the flour,salt and pepper. Add chicken, a few pieces at a time, and shake to coat. In a skillet, brown chicken in butter until juices run clear. In a saucepan, combine the oranges, marmalade and tarragon; bring to a boil. Pour over chicken; stir gently to coat. Serve warm with toothpicks.