Chicken and Halloumi in Tarragon Sauce

• 1 lb boneless chicken breast
• flour
• butter
• 12 lb estimated halloumi cheese
• 2 tablespoons clarified butter
• 3 shallots, minced
• 1 teaspoon lemon juice
• 1 cup dry white wine
• 14 cup fresh tarragon, chopped
• 1 cup chicken stock

1. Place chicken breasts flat on counter and slice each once horizontally, to make thinner pieces.
2. Lightly flour chicken and saute in butter over med-hi heat until brown and cooked (about 8 minutes).
3. Keep warm in oven.
4. Saute haloumi cheese in clarified butter.
5. Set aside.
6. Saute shallots in 2 T butter and lemon juice until cooked, but not brown.
7. Add white wine and tarragon.
8. Reduce to 2 T.
9. Stir in stock and a little flour.
10. Cook until thickened.
11. Add haloumi and a dash of sugar.
12. Adjust salt, pepper and lemon juice to taste.
13. Arrange the chicken pieces on a platter and pour the sauce over.

chicken breast, flour, butter, halloumi cheese, butter, shallots, lemon juice, white wine, fresh tarragon, chicken stock

Taken from www.food.com/recipe/chicken-and-halloumi-in-tarragon-sauce-59107 (may not work)