• 2/3 Cups All White Flour
• 1/2 Teaspoon Dried Basil
• 1/4 Teaspoon Leaf Tarragon
• 2-3 Tablespoons Oil
• 6 Large Boneless, Skinless, Chicken Breast Halves
• 1 Can Frozen Orange Juice, Thawed
• 1/2 Cup White Wine Vinegar
• 2/3 Cup Packed Brown Sugar
• 6 Ounce Box Long Grain Wild Rice, Cooked

Preparation

Information:

Serving Size 6

312 Calories Per Serving

15 Grams Of Fat

Cooking Directions:

Preheat oven to 350. Mix flour, 1 teaspoon salt, 1/2 teaspoon pepper and spices in baggie. Pour oil into a large skillet and heat. Coat chicken in flour mixture and brown both sides of chicken. In a small bowl, mix orange juice, 1/4 cup water, vinegar and brown sugar. When chicken breasts brown, place in sprayed baking dish, cover with orange juice mixture and bake uncovered for 1 hour. Serve chicken and orange sauce over rice.