4 split chicken breasts, boned & skinned
2 tbsp. butter
1/4 c. chopped shallots
3/4 c. heavy cream
1 c. chicken stock
1 tsp. dried tarragon

Saute the chicken breasts in the butter until browned on both sides, about 5 minutes. Add the shallots, stock and tarragon. Cover and simmer for 6 to 8 minutes more. Remove chicken from the pan and keep warm.