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.

[Cooking Light Spring 1986]