Chicken Breasts with Tarragon and Cream

6 boneless chicken breast halves
salt and pepper
1/4 cup all-purpose flour 
1/4 cup butter
1 tablespoon finely chopped onion
1/4 cup dry white wine 
1/2 teaspoon dried tarragon
1/4 cup chicken broth
1/4 cup heavy cream 

Sprinkle chicken breast halves with salt and pepper; dredge with flour. 
Set aside remaining flour.
In a large skillet, heat 3 tablespoons of butter over medium heat.
Brown chicken on both sides, Remove chicken; keep warm. 
Add onion to skillet and saut for 1 minute.
Add wine to skillet; increase heat to high and cook until liquid is almost 
evaporated, stirring to loosen browned bits on bottom of skillet.

Reduce heat to medium-low; add reserved flour, stirring to a thick paste. Add tarragon and chicken broth. Return chicken to skillet; cover and cook 
until tender, about 20 to 25 minutes.
Remove chicken breasts to a hot platter.
Add remaining butter and heavy cream to the skillet.
Heat through; pour creamy tarragon sauce over chicken breasts.

Tarragon chicken recipe serves 6
Diana Rattray