Chicken Breast In Wine Sauce

Directions

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