Creamy orange chicken

Preheat the oven to 180 ºC and butter a 20 x 27 cm oven dish or spray with non-stick spray. Heat the oil in a pan and fry the chicken breasts, lightly seasoned with salt and pepper, until golden brown on both sides. Remove from the pan and arrange in the oven dish. Sauté the onion lightly in the pan fat and sprinkle with the cake flour.
Heat for about 1 minute while stirring continuously. Add the orange juice, lemon juice and chicken stock, stirring until the sauce thickens and is cooked through. Remove from the heat and stir in the sour cream, marmalade, walnuts and tarragon. Season to taste with salt and freshly ground black pepper, and pour over the chicken breasts in the oven dish. Cover with aluminium foil or a lid and bake for about 1 hour until the chicken is tender and done. Serve with rice or couscous and vegetables.
Serves 4-6.