3 whole chicken breasts, skinned, boned, and halved
Salt
Freshly ground black pepper
1/4 c. flour
1/4 c. butter
1 tbsp. chopped shallots or onion
1/4 c. dry white wine
1 tsp. chopped fresh tarragon (or 1/2 tsp. dried)
1 c. chicken broth
1/4 c. heavy cream

Sprinkle chicken breasts with salt and pepper and dredge with the flour. Reserve remaining flour.

In a large skillet, heat 3 tablespoons of the butter, add the chicken, and brown on both sides. Transfer to a heated platter. Add the shallots to the skillet, and saute briefly. Add the wine. Cook the liquid over high heat until it is nearly evaporated, while scraping loose all the brown particles. Add the reserved flour, and stir to make a thick paste. Sprinkle with the tarragon and stir in the chicken broth.