Chicken Tarragon

Ingredients

• 2 boneless, skinless chicken breasts, halved
• 2 tablespoons flour
• 1/4 cup butter
• 1/4 cup shallots, chopped
• 1/4 cup dry white wine
• 1 teaspoon dried tarragon
• 3/4 cup chicken broth
• 1 tablespoon heavy cream

Directions

Pound the chicken to even thickness. Sprinkle chicken with salt and pepper and dredge in the flour. Reserve flour. In a large skillet, heat 3 tablespoons butter, add chicken and brown on both sides. Transfer to heated platter. Add shallots to skillet and saute briefly. Add wine. Cook until nearly evaporated. Add reserved flour, stir, and cook 3 minutes. Sprinkle with tarragon and add chicken broth. Return chicken to pan and simmer 10 minutes. Transfer to heated platter and keep hot. Add 1 tablespoon each butter and cream to pan, heat and pour over chicken.