Shelly's Recipe

CHICKEN TARRAGON

Category: Chicken

3 boneless, skinless chicken breasts
3/4 cup milk
Salt and pepper
1 1/2 cups grated parmesan cheese
1/2 cup unsalted butter, divided
3 tbsp chopped shallots or onion
1 1/2 cups heavy cream
3 oz dry sherry
1 tbsp chopped fresh tarragon

Dip chicken in milk and sprinkle with salt and pepper. Dip into cheese until completely coated.

Melt 1/4 cup butter in a large skillet and saute chicken until golden, about 6-8 minutes per side. Remove from pan; keep warm.

Mix remaining 1/4 cup butter into the pan and saute shallots for 5 minutes, scraping the bottom of the pan to release any browned bits. Reduce heat and add remaining ingredients; cook, stirring until sauce thickens. Return chicken to pan for about 2 minutes, turning them to coat. Transfer chicken on plates and serve with sauce. Serves 6