TARRAGON CHICKEN
Steps:
- Sauté the chicken breasts in the butter until browned on both sides, about 5 minutes. Add the shallots, stock and, tarragon. Cover and simmer for 6 to 8 more minutes. Remove chicken from the pan and keep warm. (I usually leave the chicken in the pan) Boil the juices remaining in the pan until reduced to 1/2 cup. Add the heavy cream and again bring to a boil. Reduce to 3/4 cup or until thick enough to coat the chicken nicely. Return the chicken to the pan and coat both sides with the sauce. Serve immediately.
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