1 boned, skinless chicken breast
1/4 c. flour
Salt and pepper
Oil
Butter
1 tsp. chopped scallions
1 tsp. tarragon
1/4 c. chicken stock
1/4 c. wine
1/4 c. heavy cream

Cut chicken breast into 2 pieces; season with salt and pepper; roll in flour. Melt 1 tablespoon butter with 1 tablespoon oil. When it starts to bubble, add floured chicken and brown on both sides. Remove chicken when almost cooked through. Add more butter and oil, if necessary. Stir in chopped scallions and saute until soft. Add tarragon, wine, and stock; cook on high until liquid has reduced and is somewhat syrupy. Add cream and bring to boil until slightly thick. Add salt and pepper, if necessary. Return chicken to pan and baste until heated though.