Recipe - Citrus-Honey-Mustard Chicken

3 pound Chicken breasts
1 cup Chopped onion
1 teaspoon Diced garlic
Vegetable oil
1 cn (8 oz) tomato sauce
Three fourths cup Orange juice
One fourth cup Lemon juice
One fourth cup Honey
2 tablespoon Prepared mustard
1 teaspoon Salt
One fourth teaspoon Pepper
One half teaspoon Dried tarragon

From: Philip & Karen Selwyn pkselwyn@erols.com

Source: "EAT AND BE SATISFIED" published by Bais Yaakov of Miami. From an
article in 10/28 edition of the PALM BEACH JEWISH JOURNAL NORTH.

Mix all ingredients except chicken, onions, garlic and oil in a small bowl.
Set aside.

Saute chicken breats in oil approximately 3 minutes on each side. Set
chicken aside. Saute onions in oil over medium heat until limp and
translucent. As onions cook, estimate when they are close to being done.
Add garlic to saute along with onions the last twothree minutes of
cooking.

Return chicken to skillet. Pour sauce over chicken. Simmer, covered, about
3040 minutes, until chicken pierces easily with a fork.

Gertrude and Martin Peller Karen Peller Selwyn

Posted to JEWISHFOOD digest V97 #301 by Mrs. Elaine Radis
(auntie_e@prodigy.com) on Nov 18, 1997