MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tarragon Chicken
Categories: Poultry, Herbs, Dairy, Citrus
Yield: 4 servings

4 Boned, skinned chicken
- breast halves (5 ox ea)
3/4 ts Salt; divided
1/4 ts Pepper
1 tb Butter
1 tb Olive oil
1 Shallot; chopped
3/4 c Heavy whipping cream
3 ts Minced fresh tarragon;
- divided
2 ts Lemon juice

Pound chicken breasts with a meat mallet to 1/2"
thickness. Sprinkle chicken with 1/2 teaspoon salt and
pepper.

In a large skillet, heat butter and oil over medium
heat. Add chicken; cook 4-5 minutes on each side or
until no longer pink. Remove chicken from pan; keep
warm.

Add shallot to same pan; cook and stir over medium heat
until tender. Add cream, stirring to loosen browned bits
from pan. Increase heat to medium-high; cook until
slightly thickened. Stir in 2 teaspoons tarragon, lemon
juice and remaining salt. Serve with chicken. Sprinkle
with remaining tarragon.

Cher Schwartz, Ellisville, Missouri

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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