Ingredients:
4 boneless, skinless chicken breast halves
1 tbsp. unsalted butter
1 tbsp. olive oil
Salt & fresh ground pepper
3 tbsp. chopped shallot
1 tbsp. chopped fresh tarragon
½ cup heavy cream
Fresh lemon

Trim excess fat from chicken, rinse and pat dry. Flatten breasts to a uniform ½ inch between sheets of wax paper (I prefer using a zip-lock bag.)

In large sauté pan melt butter and olive oil, and when hot add chicken. Season with S&P and sauté gently, turning once, ‘til chicken is golden and opaque (about 3 min. per side.) Transfer to warmed plate and keep warm.

Pour off excess fat from pan and sauté shallot, stirring, for 1-2 min.—till translucent.

Add tarragon and cream and increase heat. Stir, incorporating browned bits from pan bottom and blending well. Cook, till thickened/reduced slightly. Season w/ S&P and a squeeze of lemon juice.

Return chicken to pan and turn each breast several times in the sauce. Transfer to warmed serving plate or individual plates and spoon remaining sauce over chicken.

Sprinkle w/parsley and serve.