Chicken In Tarragon Sauce

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 1 tablespoon butter, unsalted
• 1 tablespoon extra virgin olive oil
• salt
• pepper
• 3 tablespoons shallots, chopped
• 1 tablespoon tarragon, chopped
• 1/2 cup heavy cream
• fresh lemon juice, to taste
• fresh parsley, chopped, for garnish

Recipe

• 1 flatten chicken breasts to about 1/2" thick.
• 2 in a large skillet, over medium-high heat , melt butter with olive oil.
• 3 when hot, add chicken, season with salt and pepper and saute gently, turning once, until chicken is golden and opaque throughout and juices run clear, about 3 minutes per side.
• 4 transfer to a warmed plate and keep warm.
• 5 pour off any excess fat from the pan and place pan over medium-low heat.
• 6 add shallot and saute, stirring until translucent, 1-2 minutes.
• 7 add tarragon and cream and increase heat to medium and stir scraping up any browned bits from the pan and blending well.
• 8 cook, stirring, until bubbling and thickened slightly, 2-3 minutes.
• 9 season with salt and pepper and a squeeze of lemon juice.
• 10 return chicken to pan and turn each breast several times in sauce until well coated and hot.
• 11 transfer to a warmed serving plate or individual plates and spoon remaining sauce over chicken.
• 12 sprinkle with parsley and serve immediately.