Tarragon Chicken

4 boneless, skinless chicken breast halves (I use tenderloins b/c they cook faster.)

1 Tbs. butter

1 Tbs. extra-virgin olive oil

1 Tbs. chopped fresh tarragon

½ cup heavy cream

Fresh lemon juice, to taste

In a large pan, melt butter with olive oil over medium-high heat. When hot, add chicken, season with salt and pepper and sauté gently, turning until chicken is cooked through. Transfer chicken to a plate. Add tarragon and cream to pan. Stir with a wooden spoon, scraping any browned bits from pan bottom and blending well. Cook, stirring, until bubbling and thickened slightly, 2-3 minutes, season with lemon juice. Return chicken to pan and turn each piece several times in sauce until well coated and hot.

I serve with wild rice and a vegetable.