Supreme Chicken Saute L'Orange - cooking recipe

Ingredients

4 (8 oz.) boneless chicken breasts, cut in half and flattened
flour (for dredging chicken breasts)
2 leeks (white part only), cut into julienne strips and washed in cold water (strips about 1 inch long)
2 carrots, peeled and cut into thin strips about 1 inch long
1 qt. heavy cream (hot), scalded *
salt and pepper to taste
finely grated rind of 2 oranges and juice of both oranges
pinch of leaf tarragon
5 oz. clarified butter or any suitable cooking oil

Preparation

*Cream may be brought to boil (scald) and allowed to simmer for 30 minutes prior to dish preparation.