Tarragon Cream Chicken

• 1 lb chicken breast tenders
• 1 tablespoon all-purpose flour
• 2 tablespoons olive oil
• 1/4 cup shallot, sliced
• 1 garlic clove, minced
• 3/4 cup chicken broth
• 1 tablespoon tarragon, fresh, chopped
• 1/4 cup whipping cream

1. Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
2. Heat oil in a large skillet.
3. Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
4. Add shallots and garlic. Cook 1 minute.
5. Add broth and tarragon. Cook 2 minutes.
6. Remove chicken to warm serving platter.
7. Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
8. Pour sauce over chicken and serve.

chicken breast tenders, flour, olive oil, shallot, garlic, chicken broth, tarragon, whipping cream

Taken from www.food.com/recipe/tarragon-cream-chicken-298893 (may not work)