Tarragon Tomato Cream Chicken - cooking recipe

Ingredients

4 boneless skinless chicken breasts
flour
2 teaspoons salt
1/4 teaspoon pepper
5 tablespoons butter
3 large tomatoes, peeled and thick sliced
1/4 teaspoon tarragon
1 cup light cream

Preparation

Dredge chicken in flour, salt and pepper; brown in butter.
Place in 2 quart casserole.
Dredge tomatoes in flour and brown in butter and place 4-5 slices around the chicken.
Break up remaining tomato slices; sprinkle with tarragon.
Add 1 tablespoons flour to skillet; stir to blend; slowly add cream, stirring constantly; simmer until thickened.
Pour sauce over chicken and tomatoes; cover and bake at 350 degrees for 45 minutes.
Remove cover and continue cooking for 15 more minutes uncovered.