Chicken with Tarragon Sauce

(Courtesy of Taste of Home)

Ingredients:
4 boneless, skinless chicken breast halves (5 oz. each)
3/4 tsp. salt, divided
1/4 tsp. pepper
1 Tbsp. butter
1 Tbsp. olive oil
1 shallot, chopped
3/4 c. heavy whipping cream
3 tsp. minced fresh tarragon, divided
2 tsp. lemon juice

Directions:
Pound chicken breasts with a meat mallet to 1/2 inch thickness.  Sprinkle chicken with 1/2 tsp. salt and pepper.

In a large skillet, heat butter and oil over medium heat.  Add chicken; cook 4-5 minutes on each side or until no longer pink.  Remove chicken from pan; keep warm.

Add shallot to the same pan; cook and stir over medium heat until tender.  Add cream, stirring to loosen browned bits from the pan.  Increase heat to medium-high; cook until slightly thickened.  Stir in 2 tsp. tarragon, lemon juice and remaining salt.  Serve with chicken.  Sprinkle with remaining tarragon.

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