3 whole boneless breast of chicken
1 bunch of tarragon, chopped
3 shallots, finely chopped
4 tbsp. olive oil
Juice of 1 lemon
2 tbsp. butter
1/3 c. white wine
1/3 c. chicken stock
1/3 c. heavy cream
Salt and white pepper

Cut the chicken breast in halves along the breastbone line. In a shallow baking dish, toss the chicken breast with half of the tarragon, shallots, 2 tablespoons of the olive oil and the lemon juice. Coat evenly and allow to marinate for 1 hour.

Heat a heavy skillet over moderate to high heat. When the pan is hot, add the remaining 2 tablespoons olive oil and butter. When the fat begins to foam, place the chicken breast in the pan skin side down. Brown on each side for 3 minutes. You want the chicken breast to get golden brown without burning. Remove from the pan.

Deglaze the pan with the white wine. Scrape all the particles off the pan. Reduce until the wine is syrupy. Add the chicken stock and reduce again until syrup. Return the chicken breast back in the pan and add the cream. Simmer them gently, basting often, until they are just done. Remove the chicken with a slotted spoon to a serving platter. Season the sauce with salt and pepper and add the remaining tarragon. Pour sauce over the chicken. Serve immediately.