Creamy French Tarragon Chicken with Shallots and White Wine

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 cup flour, sifted
• 2 tablespoons butter
• 2 tablespoons olive oil
• 4 pieces shallots, finely chopped
• 1 cup white wine
• 1 cup chicken stock
• 1 cup heavy cream
• 2 tablespoons fresh tarragon, chopped
• to taste salt
• to taste black pepper

Method

1. 01
   Season the chicken breasts with salt and black pepper. Dredge each piece in the sifted flour, shaking off any excess.
2. 02
   In a large skillet, heat the butter and olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken and set aside.
3. 03
   In the same skillet, add the chopped shallots and sauté until translucent and soft, about 3 minutes.
4. 04
   Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to reduce by half.
5. 05
   Add the chicken stock to the skillet and bring to a simmer. Return the chicken breasts to the skillet, spooning the sauce over them.
6. 06
   Cover the skillet and let the chicken simmer gently for about 15 minutes, or until cooked through.
7. 07
   Remove the chicken once again and stir in the heavy cream and chopped tarragon into the sauce. Cook for an additional 5 minutes to thicken slightly.
8. 08
   Return the chicken to the skillet, turning to coat in the creamy sauce. Adjust seasoning with salt and pepper if necessary.
9. 09
   Serve the chicken hot, with the sauce spooned over and garnished with additional tarragon if desired.