-
1
Keeping chicken breasts partially frozen, cut them into thin slices.
-
2
Let thaw.
-
3
Sprinkle breast meat with salt and pepper.
-
4
Melt butter and oil in large frying pan over medium high heat.
-
5
Quickly cook chicken slices in batches, turning until lightly browned but not totally cooked through keeping them very tender.
-
6
Transfer to a platter and keep warm.
-
7
Pour out oil and wipe out pan and start again and continue to cook remaining chicken slices in this manner until all the chicken is browned.
-
8
Pour off and discard drippings, leaving any browned bits in bottom of pan.
-
9
Mix together garlic, onion, orange juice, orange peel and wine and add to the pan.
-
10
Bring to a boil, stirring; remove from heat.
-
11
Stir Splenda, tarragon, curry, and soy flour into sour cream; then stir sour cream into wine mixture.
-
12
Return to heat and cook, stirring, until sauce comes to gentle boil.
-
13
Season to taste with salt and pepper and add back the cooked chicken tossing to cover with sauce and let simmer a couple minutes to just finish off the chicken and until the sauce has slightly thickened.
-
14
If it becomes too thick, add a bit of chicken broth.
-
15
Garnish with orange wedges.
-
16
You might squeeze the orange wedge's juice over all your serving, but be careful or the carbs will add up (About 3-5 carbs per wedge).
