• Bring water and rind to simmering in saucepan. Simmer 15 minutes; drain. Set aside.

  • Meanwhile, season chicken with salt and pepper. Coat chicken on both sides with flour.

  • Heat 1 tablespoon butter in nonstick skillet. Add shallots and chicken; cook 3 to 4 minutes per side. Add tarragon, juice and granules; cook, turning once, 7 minutes, until chicken is no longer pink in center. Remove to platter.

  • Add orange sections and remaining butter to skillet. Gently heat, swirling pan, just until butter melts and is incorporated into sauce. Spoon pan sauce over chicken and serve, topped with the reserved orange rind strips.

Nutrition Facts

204 calories; 8 g total fat; 4 g saturated fat; 52 mg cholesterol; 280 mg sodium. 19 g carbohydrates; 2 g fiber; 15 g protein;