Servings: 4

¼ cup all-purpose flour ¼ cup all-purpose flour
4 chicken breasts pounded flat or 8 chicken thighs 4 chicken breasts pounded flat or 8 chicken thighs
¼ teaspoon salt ¼ teaspoon salt
1 Tablespoon butter 1 Tablespoon butter
¼ teaspoon ground pepper ¼ teaspoon ground pepper
½ cup heavy cream ½ cup heavy cream
2 Tablespoons fresh lemon juice (1 whole lemon) 2 Tablespoons fresh lemon juice (1 whole lemon)
2 teaspoons grated lemon zest 2 teaspoons grated lemon zest
1 shallot, minced 1 shallot, minced
2 teaspoons fresh thyme or 4 teaspoon dried 2 teaspoons fresh thyme or 4 teaspoon dried
2 teaspoons minced fresh tarragon leaves or ½ teaspoon dried 2 teaspoons minced fresh tarragon leaves or ½ teaspoon dried
Salt and pepper to taste Salt and pepper to taste

Mix flour, salt and pepper on plate or in plastic bag. Dredge chicken in mixture, tapping off excess.
Heat butter in skillet over medium heat. Add chicken and saute, turning once, until cooked through (5 to 7 minutes). Remove to serving plate and keep warm.
Prepare Lemon Herb Sauce in same pan: Pour cream into skillet used for chicken and increase heat to medium-high.
Deglaze skillet by heating cream to boiling and scraping loose browned bits on bottom of pan with wooden spatula.
Add shallot, lemon zest, thyme and tarragon. Cook, stirring frequently, over medium-high heat until cream is thickened, about 3 minutes.
Stir in lemon juice and remove from heat. Season sauce to taste with salt & pepper. Spoon sauce over chicken.

Double sauce ingredients if using chicken thighs instead of breast fillets  Double sauce ingredients if using chicken thighs instead of breast fillets