Orange an Tarragon Chicken

For 4 servings
1 tbsp vegetable oil.
4 boned, skinned chicken breasts
8 shallots, finely chopped
2 oranges
150 ml chicken stock
1/2 tsp tomato puree
1 tbsp chopped fresh tarragon
salt and pepper, to taste

Preparation
1. Heat oil in frying pan and brown chicken breasts and shallots until golden on all sides.
2. finely grate rind from 1 orange, then peel both oranges removing the white pith. Remove membrane from fruit segments and reserve all juice.
3. Mix together orange rind, juice, stock and tomato puree and add to pan. Cover and simmer gently for 15 mins, turning chicken breasts twice. Add orange segments, tarragon and seasoning. Warm through gently.
4. Slice and fan out chicken breasts. Spoon oranges and shallots over chicken. Cook sauce until reduced to a syrup. Spoon over chicken.

Good serve with: Boiled rice with sweet corn kernels added.