4 skinless boneless chicken breasts
8 – 10 shallots
1 lemon
2 Tablespoons Olive Oil
salt, black pepper
1/2 cup chicken broth
1/3 cup dry sherry
1/4 cup chopped, fresh tarragon
2 Tablespoons sour cream
Wash the chicken in cold water and pat dry. Peel the shallots. remove the yellow peel from the lemon with a vegetable peeler (avoid the bitter white pith), then cut into fine shreds and place in a small bowl add 1 Tablespoon lemon juice and set aside.
Heat the oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt and 1/4 t pepper and saute for 4 – 5 minutes on each side. Transfer to a plate. Reduce the heat to medium and cook the whole shallots stirring for about 5 minutes, until they are soft and translucent.
Increase the heat to medium-high. Add the chicken broth, sherry , lemon juice and lemon peel. Boil the sauce, scraping to deglaze.
Add the chicken to the sauce, cover and simmer over medium heat for 4-5 minutes. Remove the chicken and shallots. Whisk the tarragon, sour cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper into the sauce. Cut the chicken into thick diagonal slices and place into sauce. Let simmer for 5 minutes and serve.
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