Chicken Breast With Tarragon Cream Sauce

• 4 boneless,skinless chicken breast halves
• 2 tsp (10 ml). extra virgin olive oil
• 1 small shallot, minced
• 1/4 cup (60 ml) dry vermouth or dry white wine
• 3/4 cup (175 ml) heavy cream
• 2 tbsp (30 ml) to 3 tbsp (45 ml) fresh French tarragon
• 1 tsp (5 ml). fresh squeezed lemon juice
• salt and pepper to taste
• cooked buttered egg noodles

1. Sseason both sides of chicken and brown each side in oil.
2. Transfer to chicken plate.
3. Reduce heat and add shallots on low, stir constantly, 1 minute.
4. Add vermouth and cook 30 seconds, add cream and half of tarragon.
5. Return chicken to pan and adjust heat to gentle simmer.
6. Cover and cook until chicken is firm, no pink.
7. Transfer chicken to warm serving platter or plates.
8. Stir in sauce the remaining tarragon, lemon, and salt and pepper.
9. Cook 1 minute.
10. Pour over chicken right away and serve with buttered egg noodles.

chicken, extra virgin olive oil, shallot, white wine, heavy cream, tarragon, fresh squeezed lemon juice, salt, egg noodles

Taken from online-cookbook.com/goto/cook/rpage/0011B2 (may not work)