Tarragon Chicken

2 Tbsp. butter
1 Tbsp. olive oil
6 boneless, skinless chicken breasts
1 tsp. dried tarragon leaves
4 cloves garlic, minced
1 onion, finely chopped
1/2 cup frozen orange juice concentrate, thawed
1/2 tsp. salt
1 Tbsp. cornstarch
10 oz. can mandarin oranges, drained, reserving 1/2 cup syrup
Hot cooked pasta or rice

Melt butter with olive oil in large skillet. Add chicken, tarragon, garlic, and onion and cook over medium heat until vegetables are tender, about 8-10 minutes.
In small bowl, stir together orange juice concentrate, cornstarch and reserved mandarin orange syrup. Stir into chicken mixture. Reduce heat to medium. Cook, stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 8-10 minutes. Stir in oranges and serve with hot cooked pasta or rice.

Serves 6