Servings: 4

4-6 chicken thighs 4 to 6 chicken thighs
2 teaspoons dried tarragon 2 teaspoons dried tarragon
salt & pepper salt & pepper
1/2 cup all-purpose flour ½ cup all-purpose flour
1/4 cup dry white wine ¼ cup dry white wine
1/4 cup heavy cream ¼ cup heavy cream
2 Tablespoons olive oil 2 Tablespoons olive oil
2 shallots 2 shallots
1 cup chicken broth 1 cup chicken broth
pasta or quinoa to serve pasta or quinoa to serve

Pound chicken breast ¼" thick.
Meanwhile heat a large pan over medium-high heat, then add oil.
Season both sides of the chicken with salt and pepper, then dredge in flour.
Working in batches to avoid overcrowding, brown each side then transfer to a plate.
Add shallots, tarragon and wine to deglaze the pan. Add cream and bring to a boil; reduce heat to simmer until liquid is reduced by half.
Add stock and let simmer a few minutes. Add chicken to warm and turn over a couple of times before transferring to plate. Serve with pasta or quinoa.

courtesy of Diana Polo Flemm  courtesy of Diana Polo Flemm