1 pound Boneless Skinless Chicken Breast, Cutlets or tenders
2 tablespoons Olive Oil
1 small Shallot, Finely chopped
2 cloves Garlic, Minced
1 tablespoon Flour
1 cup Chicken Stock
1/3 cup Heavy Cream
1 tablespoon Dijon Mustard
1 tablespoon Fresh Tarragon, Finely chopped
Salt and Pepper, To taste
Heat a large skillet over medium heat. Add olive oil.
Season chicken with salt and pepper. Cook for 3-4 minutes per side, until cooked through. Remove from the pan, keep warm.
Add shallots and garlic to the pan. Sauté for 1 minute. Add flour, stirring constantly, cooking for 1 minute. Slowly whisk in chicken stock. Stir in heavy cream. Bring to a boil, cook for 1 minute, stirring frequently.
Add mustard and tarragon. Season with salt and pepper to taste. Add chicken back to the pan, tossing to coat in the sauce.