Heather Locklear'S Chicken Tarragon

• 6 boneless skinless chicken breast halves
• salt and pepper
• 1/4 cup flour
• 1/4 cup butter
• 1 tablespoon chopped shallot
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh tarragon
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• fresh tarragon (to garnish)

1. Sprinkle chicken with salt and pepper and dredge with flour; reserve remaining flour.
2. In large skillet, heat 3 tbsp butter and brown chicken on both sides.
3. Transfer to a plate to hold.
4. Add shallots to the skillet and saute briefly.
5. Add wine; cook the liquid over high heat until most is evaporated, while scraping loose all brown particles.
6. Add reserved flour and whisk to make thick paste.
7. Sprinkle with tarragon and whisk in the broth.
8. Return the chicken to skillet; cover and cook until tender, about 25 minutes.
9. Transfer chicken to heated platter and keep hot.
10. Add remaining butter and the cream to the skillet.
11. Heat, stirring the sauce, then pour over the chicken.
12. Garnish with fresh tarragon sprigs.

chicken, salt, flour, butter, shallot, white wine, tarragon, chicken broth, heavy cream, fresh tarragon

Taken from www.food.com/recipe/heather-locklears-chicken-tarragon-14027 (may not work)