Chicken in Tarragon Sauce

3-4 boneless, skinless chicken breast halves
2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
Salt and freshly ground pepper, to taste
1 Tbs. chopped shallot (optional)
1 pkg. mushrooms, sliced
1 diced tomato
1 Tbs. chopped fresh tarragon (or 1 tsp. dry)
1 cup heavy cream
Fresh lemon juice, to taste (optional)
Chopped fresh flat-leaf parsley for garnish (optional)

Trim any excess fat from chicken. Rinse and pat dry with paper towels. One at a time, place a chicken breast half between plastic wrap. Pound with a mallet, flattening to an even thickness of about ½ inch.

In a large sauté pan or fry pan over medium-high heat, melt butter with olive oil. When hot, add chicken, season with salt and pepper and sauté gently, turning once, until chicken is golden and opaque throughout and juices run clear when meat is pierced with a knife, about 3 minutes per side. Transfer to a warmed plate and keep warm in warm oven.

Saute mushrooms and shallot in pan over medium-low heat. Add tomato and continue cooking, 1-2 minutes. Add tarragon and cream, increase heat to medium and stir with a wooden spoon, scraping up any browned bits from pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2-3 minutes. Season with salt and pepper and a squeeze of lemon juice.

Return chicken to pan and turn each breast several times in sauce until well coated and hot. Transfer to a warmed serving plate or individual plates and spoon remaining sauce over chicken. Sprinkle with parsley and serve immediately.

Note: Tarragon can be substituted with rosemary or other herb, if you wish. Serve chicken with angel hair pasta or rice.

Serves: 4