Quick-simple-yum Chicken Tarragon!

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 teaspoons olive oil or 2 teaspoons vegetable oil
• 1 tablespoon olive oil or 1 tablespoon vegetable oil
• 2 large shallots or 1 medium onion, sliced
• 1 teaspoon salt
• 1 tablespoon fresh tarragon leaves, chopped or 1/2 teaspoon dried tarragon
• 5 tablespoons all-purpose flour
• 4 boneless skinless chicken breast halves (about 2.5 lb)
• 1 1/2 cups chicken broth (1 14-oz. can)

Recipe

• 1 in a non-stick 12-inch skillet, heat 2 tsp olive oil over medium heat. add shallots or onions and cook until tender and lightly browned. remove with a slotted spoon and drain on paper towels.
• 2 mix the salt, tarragon, and 3 tb flour in a flat-bottomed shallow dish. coat the chicken with this mixture.
• 3 add the remaining 1 tb oil to skillet and heat until very hot. add chicken and cook until golden brown, turning once.
• 4 reduce heat to medium-low; cover and continue cooking about 10 minutes, or until juices run clear when chicken is pierced. place chicken on 4 dinner plates.
• 5 pour the broth in a small bowl or 4-cup measure. use a fork to stir in the remaining 2 tb flour.
• 6 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. boil for at least 1 minute, or until sauce is desired consistency.
• 7 pour sauce over chicken and serve.