Quick-Simple-Yum Chicken Tarragon!

• 2 teaspoons olive oil or 2 teaspoons vegetable oil
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 2 large shallots or 1 medium onion, sliced
• 1 teaspoon salt
• 1 tablespoon fresh tarragon leaves, chopped or 12 teaspoon dried tarragon
• 5 tablespoons all-purpose flour
• 4 boneless skinless chicken breast halves (about 2.5 lb)
• 1 12 cups chicken broth (1 14-oz. can)

1. In a non-stick 12-inch skillet, heat 2 tsp olive oil over medium heat.
2. Add shallots or onions and cook until tender and lightly browned.
3. Remove with a slotted spoon and drain on paper towels.
4. Mix the salt, tarragon, and 3 TB flour in a flat-bottomed shallow dish.
5. Coat the chicken with this mixture.
6. Add the remaining 1 TB oil to skillet and heat until very hot.
7. Add chicken and cook until golden brown, turning once.
8. Reduce heat to medium-low; cover and continue cooking about 10 minutes, or until juices run clear when chicken is pierced.
9. Place chicken on 4 dinner plates.
10. Pour the broth in a small bowl or 4-cup measure.
11. Use a fork to stir in the remaining 2 TB flour.
12. Add the broth to the skillet and heat to boiling over high heat, stirring to loosen any brown bits from the bottom of the skillet.
13. Boil for at least 1 minute, or until sauce is desired consistency.
14. Pour sauce over chicken and serve.

olive oil, olive oil, shallots, salt, tarragon, flour, chicken breast halves, chicken broth

Taken from www.food.com/recipe/quick-simple-yum-chicken-tarragon-125589 (may not work)