Chicken with Tarragon Sauce

Ingredients

4 boneless, skinless chicken breast halves
3/4 teaspoons salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon olive oil
1 small onion chopped
3/4 cup heavy whipping cream
3 teaspoons minced fresh tarragon
2 teaspoons lemon juice

Pound chicken breast with a meat mallet to 1/2-inch thickness. Sprinkle with salt and pepper.

In a large skillet, heat the butter and the oil over medium heat. Add thie chicken and cook for 3-5 minutes on each side, or until no longer pink. Remove the chicken from the pan and keep warm.

Add onion to the pan, cook and stir until the onion is tender and translucent. Add cream, scrapping the pan as you stir to release any of the brown bits from the chicken. Increase the heat to medium-high and cook until thickened. Stir in 2 teaspoons of tarragon lemon juice and salt and pepper to taste.

Plate the chicken and spread sauce on top. Garnish with remaining tarragon.