Creamy Lemon Chicken

2 Large Boneless and Skinless Chicken Breast

1/2 a Stick of Butter

1 Shallot (Diced small)

Juice of two lemons

1 tsp Dried Tarragon

1 cup of Heavy Cream

2 x 1sp Salt and Pepper

Cut chicken breast in half

Season with salt and pepper

Melt butter in a saute pan over medium high heat

Add chicken and cook till lightly brown on both sides

Add the shallots and saute them for 1 minute

Add the tarragon and lemon juice

Turn up heat to high and bring to a boil

Reduce liquid by half

Add the heavy cream

Return to boil

Reduce to a medium thickness

Season with the rest of the salt and pepper