Total Time:  30 Minutes

Ingredients

Yield:  4 Servings

• • 4 boneless, skinless chicken breast halves
  • 3/4 tsp salt, divided
  • 1/4 tsp pepper
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 shallot, chopped
  • 3/4 cup heavy whipping cream
  • 3 tsp minced fresh tarragon, divided
  • 2 tsp lemon juice

Directions:

1. 1. Pound chicken breasts with a meat mallet to 1/2 inch thickness. Sprinkle chicken with 1/2 tsp salt and pepper.
   2. 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.
   3. Add shallot to same pan; cook and stir over medium heat until tender. Stir in cream; increase heat to medium-high. Cook, stirring to loosen browned bits from pan and to thicken slightly.
   4. Stir in 2 tsp tarragon, lemon juice, and remaining salt.
   5. Serve with chicken. Sprinkle with remaining tarragon.