- 1 lemon, sliced
- 1/2 cup white wine
- 1 shallot, halved
- 1 tablespoon heavy cream
- 1 tablespoon butter
- 3 teaspoons chopped fresh tarragon
- 4 boneless, skinless chicken breasts (about 1 1/2 lb.)
In saucepan, bring first 3 ingredients to a boil. Off heat; stir in cream. Strain into bowl; discard solids and pour mixture back into pan. Add butter; whisk over low heat until melted. Stir in tarragon. Serve over chicken.