Chicken With Tarragon Sauce

• 4 boneless skinless chicken breast halves (5 ounces each)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon pepper
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 shallot, chopped
• 3/4 cup heavy whipping cream
• 3 teaspoons minced fresh tarragon, divided
• 2 teaspoons lemon juice

1. Pound chicken breasts with a meat mallet to 1/2-in. thickness. Sprinkle chicken with 1/2 teaspoon salt and pepper.
2. In a large skillet, heat butter and oil over medium heat. Add chicken; cook 4-5 minutes on each side or until no longer pink. Remove chicken from pan; keep warm.
3. Add shallot to same pan; cook and stir over medium heat until tender. Add cream, stirring to loosen browned bits from pan. Increase heat to medium-high; cook until slightly thickened. Stir in 2 teaspoons tarragon, lemon juice and remaining salt. Serve with chicken. Sprinkle with remaining tarragon.

chicken breast halves, salt, pepper, butter, olive oil, shallot, heavy whipping cream, fresh tarragon, lemon juice

Taken from www.tasteofhome.com/recipes/chicken-with-tarragon-sauce/ (may not work)