Poulet a L’Estragon

4 boned chicken breast halves, 8 – 9 oz each

1 Tbsp unsalted butter

1 Tbsp vegetable oil

3 Tbsp chopped shallot

1 Tbsp chopped fresh tarragon

1/2 cup heavy cream

salt, freshly ground pepper

chopped fresh parsley

fresh lemon juice, optional

Skin and trim excess fat from the chicken breast. Rinse and pat dry with paper towels. Flat the chicken breast to an even thickness of about 1/2-inch.

In a large saute pan or frying pan over medium-high heat, melt the butter with the oil. When hot, add the chicken breast, sprinkle with salt and pepper and saute gently turning once until golden (3 minutes on each side). Transfer to a warm plate.

Pour excess fat from the pan and place over medium-low heat. Add the shallot and saute, stirring until translucent (1-2 min). Add the tarragon and cream, raise the heat to medium, stir with a wooden spoon. Cook, stirring until bubbling and thickened slightly (2-3 min). Season with salt and pepper and a squeeze of lemon juice if desired.

Return the chicken breast to the p