Creamy Tarragon Chicken

• 4 Boneless Chicken Breast Halves
• Salt And Pepper, to taste
• 3 Tablespoons All-purpose Flour
• 2 Tablespoons Olive Oil
• 1 Tablespoon Onion, finely chopped
• 1/4 cups White Bordeaux Wine (you Could Use Any White Wine)
• 1 Tablespoon Fresh Tarragon, Chopped
• 1/4 cups Chicken Broth
• 3 Tablespoons Butter
• 1/4 cups Heavy Cream

1. Season the chicken breasts with salt and pepper, dredge in flour.
2. Set aside chicken and remaining flour.
3. In a large saute pan, heat olive oil over medium high heat.
4. Brown the chicken 2-3 minutes per side until golden brown.
5. Set aside and keep warm.
6. Add onion to the pan and cook 1 minute.
7. Pour wine into the pan and increase heat to high.
8. Deglaze pan by cooking until almost all the liquid has evaporated, stirring to loosen browned bits on the bottom of the pan.
9. Reduce heat to medium low and add reserved flour, stirring to form a thick roux.
10. Stir in tarragon and broth.
11. Return chicken to the pan and cook until chicken is cooked through and juices run clear, about 10 minutes.
12. Remove chicken to plates, add butter and cream to the pan and heat through.
13. Spoon sauce over chicken and serve.

chicken, salt, allpurpose, olive oil, onion, white bordeaux, fresh tarragon, chicken broth, butter, heavy cream

Taken from tastykitchen.com/recipes/main-courses/creamy-tarragon-chicken/ (may not work)