1 whole chicken breast, skinned, boned and split
1/4 c. flour
1/4 tsp. salt
1/4 tsp. pepper
1 tbsp. butter
1/2 c. heavy cream
1 shallot, minced
2 tsp. grated lemon zest
2 tsp. fresh thyme or 1/4 tsp. dried
1 tsp. minced fresh tarragon or 1/2 tsp. dried
2 tbsp. lemon juice
Salt and pepper to taste

Mix flour, salt and pepper. Lightly coat chicken with flour mixture. Heat butter on medium high heat. Saute chicken turning once, 8-10 minutes. Remove to serving plate and keep warm.

Pour cream into skillet at medium high heat. Deglaze by scraping brown bits with wooden spoon. Add shallot, zest, thyme and tarragon. Cook on medium high heat stirring until cream is thickened, about 3 minutes. Stir in lemon juice and remove from heat. Season to taste with salt and pepper. Spoon over chicken. Serve hot. Serves 2.