Peel orange and cut rind into thin strips; set aside. Sprinkle chicken
with paprika; saute in margarine for 2 minutes on each side or until
lightly browned. Transfer to a 13-x 9-x 2-inch baking dish; add orange
juice, tarragon, and orange rind strips. Bake, covered, for 25 to 30
minutes until done. Remove chicken from pan; set aside and keep warm. Pour
contents of pan into a small saucepan.. Combine cornstarch and water,
stirring until blended; add to orange juice mixture in the saucepan. Bring
to a boil, stirring constantly, and cook for 1 minute. Sprinkle chicken
with almonds and serve with orange sauce.

Makes 6 servings.