Tarragon Chicken Breasts

1. 1

   Sprinkle chicken with salt and pepper and dredge in flour; reserve remaining flour.

2. 2

   In large skillet heat butter, add chicken and brown on both sides.

3. 3

   Transfer to a heated platter. Add shallots to skillet and saute briefly.

4. 4

   Add wine.

5. 5

   Cook liquid over high heat until nearly evaporated.

6. 6

   Add reserved flour and make a thick paste.

7. 7

   Sprinkle with tarragon and stir in chicken broth.

8. 8

   Return chicken to skillet, cover and cook until tender, about 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.