Chicken Breasts With Tarragon

• 3 whole chicken breasts, skinned and boned
• 1/4 c. flour
• salt and pepper
• 1/4 c. butter
• 1 Tbsp. chopped shallots or onion
• 1/4 c. dry white Bordeaux wine
• 1 tsp. fresh tarragon, chopped
• 1/4 c. chicken broth
• 1/4 c. cream

1. Sprinkle chicken breasts with salt and pepper; dredge with flour.
2. Reserve remaining flour.
3. Heat 3 tablespoons butter in skillet.
4. Brown chicken on both sides.
5. Transfer to warm platter. Add shallots and saute briefly.
6. Add wine.
7. Cook on high until nearly evaporated, scraping brown particles loose.
8. Add reserved flour and stir to make a thick paste.
9. Sprinkle with tarragon and stir in chicken broth.
10. Add chicken, cover and cook until tender, about 25 minutes.
11. Transfer chicken to platter and keep hot.
12. Add remaining batter and cream to skillet.
13. Heat and stir.
14. Pour sauce over chicken.

chicken breasts, flour, salt, butter, shallots, dry white bordeaux wine, fresh tarragon, chicken broth, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=408736 (may not work)