1/2 stick unsalted butter
2 to 3 lb. chicken
Seasoned flour
2 to 3 shallots
1/2 c. white wine
1/2 c. chicken stock
Pinch thyme
1 tbsp. chopped parsley
1 bay leaf
1 tsp. or more tarragon

Dust chicken with seasoned flour and brown in unsalted butter. Remove chicken and set aside. Add to pan: wine, chicken stock, shallots and herbs. Stir well until it thickens slightly.

Return chicken to pan, lower temperature and simmer until tender. Optional: Combine pan juices with more tarragon and 1 cup half and half or cream.