Lemon Tarragon Chicken
Instructions
Heat a large skillet over medium high heat. Add the olive oil and butter to the pan and heat until the butter is melted. Salt and pepper the chicken breasts and add them to the skillet. Quickly brown the chicken on both sides, then add the lemon juice, wine, and tarragon to the pan. Deglaze the pan with the liquid, removing any dried browned bits from the bottom of the pan. Bring the mixture to a boil, and then reduce the heat to medium. Cover and simmer for 10-12 minutes, or until the chicken is cooked through. Place the chicken on a serving platter and cover with foil to keep warm while finishing the sauce. In a small bowl whisk together the chicken stock and cornstarch until smooth. Whisk the mixture into the skillet and simmer until the sauce comes to a boil and thickens. Return the chicken and any juices collected on the platter to the skillet and rewarm. Flip the chicken to coat evenly with the sauce before serving with optional lemon slices for a garnish.
