Chicken Breasts with Tarragon Sauce

1. 1

   Thinly slice shallots.

2. 2

   In nonstick 12-inch skillet over medium heat, in 2 teaspoons hot olive or salad oil, cook shallots until tender and lightly browned.

3. 3

   With slotted spoon, remove shallots to bowl.

4. 4

   Remove skin from chicken breasts.

5. 5

   On waxed paper, mix salt, tarragon, and 3 tablespoons flour; use to coat chicken breasts.

6. 6

   In same skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken until golden brown, turning once.

7. 7

   Reduce heat to medium-low; cover and continue cooking about 10 minutes or until juices run clear when chicken is pierced with tip of knife.

8. 8

   Place chicken on 4 dinner plates.

9. 9

   In cup, mix 2 tablespoons flour with 11/2 cups water.

10. 10

    Add flour mixture, bouillon, and sauteed shallots to skillet; over high heat, heat to boiling, stirring to loosen any brown bits from bottom of skillet.

11. 11

    Boil 1 minute.

12. 12

    Pour sauce over chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.