Ingredients

Instructions

  1. Combine chicken and flour in a zip top bag. Shake well to coat eavenly.
  2. Heat oil in a large skillet.
  3. Remove chicken from bag and shake off excess flour. Cook over medium heat about 6 minutes, turning once, until no longer pink in the middle.
  4. Add shallots and garlic. Cook 1 minute.
  5. Add broth and tarragon. Cook 2 minutes.
  6. Remove chicken to warm serving platter.
  7. Add cream (and mustard, if using) to pan, bring to a boil, and cook, stirring, until slightly thickened.
  8. Pour sauce over chicken and serve.