Chicken Breasts Tarragon

Ingredients

• 4 chicken breasts, skinless/boneless
• Salt and Pepper to taste
• Flour for dredging
• 1/4 cup(s) butter
• 1 shallot chopped
• 1/2 cup(s) Sherry wine
• 1/2 teaspoon(s) tarragon
• 1/2 cup(s) chicken broth
• 1/2 cup(s) whipping cream

Preparation

1. 1. Pound chicken breasts thin and then sprinkle with salt and pepper. Dredge in flour, reserving remaining flour (< 1/4 cup) for recipe.
2. 2. Heat 3 tbl butter in large skillet on med-high heat and brown chicken on both sides; transfer to covered dish.
3. 3. Add shallots to the remaining butter and saute
4. 4. Add wine and cook liquid over hight heat until almost evaporated; scrape loose all browned particles
5. 5. Add reserved flour and stir to make a thick paste; sprinkle with tarragon and then stir in chicken broth
6. 6. Return the chicken to the skillet; cover and cook until tender (about 25 - 30 minutes)
7. 7. Transfer chicken to a serving dish. Add the remaining butter and cream to the skillet and stir until well blended; place on top of chicken and serve.