Rich, creamy and super easy to make, this Tarragon Chicken is a weeknight dinner that's as comforting as it is delicious! You can totally switch up the herbs if you'd prefer something other than tarragon!
Melt 2 Tablespoons butter in a large skillet over medium-medium high heat.
While the butter melts, place the filleted chicken breasts onto a cutting board and cover with plastic wrap. Pound them to 1/4 inch thickness with a meat mallet (you can also use a rolling pin if need be).
Season the chicken pieces with 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon chopped fresh tarragon.
Place 1/2 cup flour in a shallow bowl and dredge the chicken pieces in the flour, lightly tapping off the excess.
When the butter is fully melted and covering the bottom of the skillet, cook the chicken pieces for around 2-3 minutes per side until golden brown and remove from the pan into a side plate. Work in batches so you don't overload the pan and if it seems to be drying out, feel free to add a little bit more butter.
Once the chicken is removed from the pan, melt 4 more tablespoons butter.
Add the shallots to the pan and saute for around a minute to soften, stirring frequently.
Stir in 4 tablespoons flour until there are no more lumps. Sauté for another minute until fragrant.
Add wine and deglaze the pan. Then add chicken broth and heavy cream and stir to fully combine.
Reduce the heat to medium and simmer the sauce for 5 minutes.
Add 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon fresh chopped tarragon to the pan and stir to combine.
Add the chicken back into the pan and simmer for another 5 minutes.
Serve immediately over pasta.