Tarragon Chicken With Peas

• 3 tablespoons extra-virgin olive oil
• 4 boneless chicken breasts
• salt
• pepper
• 1 cup chicken stock
• 1 cup heavy cream
• 2 tablespoons fresh tarragon minced
• 1 cup peas thawed baby

1. Heat a large skillet over medium high heat and add olive oil.
2. Season the chicken liberally with salt and pepper, then sear until golden brown, about 5 minutes per side.
3. Combine chicken stock and cream and add to chicken, scraping up any browned bits from the bottom of the pan.
4. Bring to a boil, and then reduce to simmer and cook until chicken is cooked through and sauce is thickened, about 5-10 minutes.
5. Gently stir in tarragon and peas, cover, and cook for 1 minute to heat up peas.
6. Season with salt and pepper and serve sliced chicken over rice for an easy and elegant entree.

extravirgin olive oil, chicken breasts, salt, pepper, chicken stock, heavy cream, baby

Taken from www.yummly.com/recipe/Tarragon-Chicken-With-Peas-1673988 (may not work)