Quick-Simple-Yum Chicken Tarragon!

1. 1

   In a non-stick 12-inch skillet, heat 2 tsp olive oil over medium heat.

2. 2

   Add shallots or onions and cook until tender and lightly browned.

3. 3

   Remove with a slotted spoon and drain on paper towels.

4. 4

   Mix the salt, tarragon, and 3 TB flour in a flat-bottomed shallow dish.

5. 5

   Coat the chicken with this mixture.

6. 6

   Add the remaining 1 TB oil to skillet and heat until very hot.

7. 7

   Add chicken and cook until golden brown, turning once.

8. 8

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

9. 9

   Place chicken on 4 dinner plates.

10. 10

    Pour the broth in a small bowl or 4-cup measure.

11. 11

    Use a fork to stir in the remaining 2 TB flour.

12. 12

    Add the broth to the skillet and heat to boiling over high heat, stirring to loosen any brown bits from the bottom of the skillet.

13. 13

    Boil for at least 1 minute, or until sauce is desired consistency.

14. 14

    Pour sauce over chicken and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.