Chicken Tarragon - cooking recipe

Ingredients

3 whole chicken breasts (boneless)
1/4 c. flour
salt and pepper to taste
2 Tbsp. butter
1 Tbsp. shallots or green onion, chopped
1/4 c. dry white wine
1/2 tsp. tarragon
1/4 c. chicken stock or more (as needed)
1/4 c. cream or milk

Preparation

Salt and pepper chicken; dredge in flour.
(Cut chicken crosswise into 1-inch strips.)
Reserve remaining flour.
In large skillet, heat butter; add chicken and brown.
Transfer to heated platter.
Add shallots; saute briefly.
Add wine.
Cook liquid over high heat until nearly evaporated while scraping loose brown particles.
Add reserved flour; stir to thick paste.
Sprinkle with tarragon.
Stir in stock.
Return chicken to skillet and cook until tender, about 25 minutes, adding broth as needed.
Transfer chicken to heated plate; keep hot.
Add cream to skillet; heat, stirring and pour sauce over chicken.