1/2 Cup Water
1/4 tsp Tarragon
2 Orange Segments
1 tsp Margarine
6 oz. Chicken Breast
1/2 Cup Cooked Brown Rice
Mix soup and water.
Add tarragon to soup mixture.
Finely dice the orange peel and orange sections.
Add to soup mixture. Set aside.
In a small skillet, heat margarine; add reserved tarragon and stir for 1 minute.
Add chicken breast and saute until mostly done.
Remove chicken. Pour soup mixture into skillet and stir until thick.
Add chicken breast and continue to simmer for two more minutes.
Add grapes and serve with cooked brown rice.