Chicken Breasts With Orange Sauce

• 6 whole chicken breasts, boned
• 1 1/2 tsp. salt
• 2 Tbsp. margarine, softened
• 2 Tbsp. minced onion
• 1 to 2 tsp. dried tarragon leaves
• paprika
• 2 Tbsp. melted margarine
• 1 c. orange juice
• 1/4 c. currant jelly
• 1 Tbsp. grated orange rind
• 1/4 tsp. dry mustard
• 2 Tbsp. cold water
• 1 Tbsp. cornstarch
• hot cooked noodles (optional)

1. Rinse chicken breasts and pat dry.
2. Sprinkle inside of chicken breasts with 1 teaspoon salt.
3. Combine 2 tablespoons softened margarine, parsley, onion and tarragon; mix well.
4. Spread about 1 teaspoon margarine mixture over inside of each chicken breast. Fold long sides of chicken over margarine and secure with 1/2 teaspoon salt and paprika.
5. Saute chicken in 2 tablespoons melted margarine over medium heat in a large skillet until golden brown on both sides, turning once.

chicken breasts, salt, margarine, onion, tarragon, paprika, margarine, orange juice, currant jelly, orange rind, dry mustard, cold water, cornstarch, noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=211112 (may not work)