|4||PERDUE® FRESH CUTS™ Thin Sliced Chicken Breasts or PERDUE® FRESH CUTS™ Thin Sliced Boneless, Skinless Chicken Breasts|
|1/4||tsp. black pepper|
|2||tbsp. olive oil|
|1||small shallot, chopped|
|3/4||cup dry white wine|
|1/4||cup chicken stock|
|1/4||cup heavy cream|
|1||tbsp. fresh tarragon, plus more for garnish|
Transfer the chicken breasts to plates. Bring the liquid to a boil; add the chicken stock, cream and fresh tarragon. Simmer for 2 to 3 minutes until sauce has slightly thickened.
Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 3 to 4 minutes. Add the shallots and sauté for 1 minute.
Pour the sauce over the chicken and give a final scattering of tarragon to serve.
Turn the breasts over and add the white wine. Place the lid on the skillet, turn the heat down to low and simmer for another 5 minutes until the chicken is done, which is when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F.