3 whole chicken breasts, boned & skinned
Salt (if desired)
Freshly ground black pepper
5 tbsp. butter, butter or oil
3 tbsp. chopped shallots
3/4 c. dry white wine
3/4 c. heavy cream (light cream tastes just as good)
3 tbsp. chopped fresh tarragon or 3 tsp. dried
Roux (below)

1. Roux: Mix together 1 teaspoon softened butter and 1 teaspoon flour. Mix together in small cup until smooth. Set aside for later use as thickener.

2. Cut the chicken breasts in half and sprinkle both sides with salt (optional) and pepper.

3. Melt the butter in a large frying pan and saute the chicken breasts until they are golden brown and cooked through. Turn them often as you are sauteing them so that they cook evenly. Remove the chicken breasts to a serving platter and keep warm. (Covered in a warm, not hot, oven works well.)

4. Add the shallots to the frying pan and saute for 2 minutes, stirring constantly, until slightly translucent. Pour in the white wine and add tarragon; stir it with a wooden spoon to scrape up any browned on bits in the frying pan. Continue to cook this mixture briefly, to boil down the wine liquid slightly. Add the cream to the mixture, after first warming it with some of the hot liquid, and stir to blend. If the sauce is too thin, add portions of the roux until it is thickened to your choice (careful, it thickens quickly).

5. Pour the sauce over the chicken and serve immediately. 6 servings.