Creamy Tarragon Chicken

Ingredients:

• 2 tablespoons olive oil
• 4 chicken breast fillets
• 1 large shallot, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon flour
• 3/4 cup chicken stock
• 1/2 cup heavy whipping cream
• 1 tablespoon fresh tarragon, finely chopped
• Italian parsley, finely chopped
• Kosher salt and ground black pepper

Directions:

1. Heat the oil in a large skillet over medium-high heat.
2. Season the chicken breasts generously with salt and pepper.
3. Place the chicken breasts in the pan and cook for 3 to 5 minutes, or until they are browned before turning them over. Repeat on the other side. Once the chicken is golden and caramelized on both sides, remove to a plate. The chicken does not need to be fully cooked through at this stage.
4. Add a bit more oil to the pan as needed. Add the shallots and garlic. Cook for a few minutes until they have softened.
5. Sprinkle with flour and mix well. Pour the broth and cream into the pan. Use a wooden spoon to stir the mixture and to lift any bits from the pan. Add the tarragon and let the sauce simmer gently for a few minutes until it thickens.
6. Taste for seasoning and add salt and pepper as needed. Return the chicken to the pan. Turn the heat down to medium-low and place a lid on the saucepan. Cook gently for 5 to 10 minutes, or until the chicken has cooked through.
7. Garnish with parsley before serving.