Recipe(tried): KRIS- a great Orange-Lemon Chicken

ORANGE LEMON CHICKEN
This recipe is wonderful cold as well as hot. Its from "San Francisco A La Carte" By the Junior League of San Francisco.

2 3-lb frying chickens, cut in pieces
1/4 lb butter
2 Tbl oil
1 tsp freshly grated lemon rind
1 tsp freshlly grated orange rind
3/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/2 tsp dried tarragon
1 cup heavy cream
1/4 cup Madeira wine
1/4 cup dry white wine
salt and freshly ground pepper to taste
2 Tbl cornstarch
1/4 cup freshly grated Parmesan cheese
1/4 tsp Paprika

Preheat oven to 350F. Saute the chicken pieces in butter and oil until golden and almost cooked through. Transfer chicken to a shallolw baking dish and set aside. To the butter in the skillet, add the orange and lemon rind, 1/2 cup of the orange juice, the 1/4 cup lemon juice, and tarragon. Cook and stir over low heat, and with a whisk gradually beat in cream. Beat in wines and season with salt and pepper. Dissolve cornstarch in remaining 1/4 cup orange juice and stir into sauce. Cook and stir just until thickened. Pour over chicken, sprinkle with cheese and paprika, and bake for 30 minutes. Just before serving, brown under the broiler.
[serves 8]