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Anise-flavored French herb — béarnaise, chicken, vinegar
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Professional-grade blender — silky purees, hot soups, nut butters
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Anise-flavored French herb — béarnaise, chicken, vinegar
Ready-made tikka masala — add chicken and cream, dinner in 20 min
Italian pasta organized by shape — which sauce belongs with which pasta
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Professional-grade blender — silky purees, hot soups, nut butters
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Wash chicken, pat dry with paper towels. Sprinkle with salt. In a medium size frying pan heat orange juice, chicken stock, and tarragon to a slow boil. Add chicken, cook 8-10 minutes per side 'til juice runs clear when chicken is pierced. Remove from pan and keep warm. Increase burner to medium high. Reduce sauce by half or more. Return chicken to pan, cover with sauce, heat 'til warm. Serve on a bed of jasmine rice, risotto, or couscous.