Tarragon Cream Chicken
"This came from Cooking Pleasures Magazine, March 2008. I haven't tried it yet, but it looks easy and yummy. If you don't have tenders, you can substitute boneless, skinless breasts, but you may need to cook a bit longer. For a dish with a little more zing, add 2 teaspoons of course ground mustard with the cream. Updated 7/28/11: I made this for dinner last night, and the family loved it! I used the optional mustard, and it really made the sauce...."
INGREDIENTS
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1 lb chicken breast tenders
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1 tablespoon all-purpose flour
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2 tablespoons olive oil
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1/4 cup shallot, sliced
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1 garlic clove, minced
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3/4 cup chicken broth
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1 tablespoon tarragon, fresh, chopped
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1/4 cup whipping cream
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