Chicken with Tarragon Pan Sauce

Great dish from Willams-Sonoma's Chicken for Dinner!

Looking forward to making Cornish Game Hens w/ Oranges and Onions... Probably Sunday, I'll let ya know!

Chicken w/ Tarragon Pan Sauce
4 Servings
4 boneless, skinless chicken breast halves, lightly pounded until 1/2 inch thick
Kosher salt and freshly ground pepper
3 tbsp unsalted butter
1 tbsp canola oil
1/4 cup all-purpose flour
1 shallot, minced
1 tsp chopped fresh tarragon
1 cup chicken stock

Season boh sides of each chicken breast with salt and pepper
Place a large frying pan over medium high heat and add 1 tablespoon of butter and the oil. Meanwhile, spread the flour in a shallow dish. Lightly coat each breast with the flour, shake the remaining excess off and place in the pan.

Cook until the undersides are golden brown. Turn and reduce the heat to medium. Saute until the second sides are golden brown and they feel firm when presed in the center. Transfer to a warmed plate.

Place the pan over medium heat and add 1 tablespoon of the butter. Once the butter has melted add the shallot and saute until softened, about 2 minutes. Stir in the tarragon, add the stock, raise the heat to high and bring to a boil, scraping up the brown bits on the pan bottom. Cook until the liquid is reduced by 1/4.

Return the chicken to the pan, turn once and cook for 1 minute. Transfer the chicken to the platter. Off the heat, whisk remaining 1 tablespoon of butter until melted. Spoon sauce over the chicken and serve right away.