Category: Main Dish
Cuisine: not set
4 boneless, skinless chicken breast halves (about 1 1/2 pounds
Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 small shallot finely chopped (about 3 tablespoons)
1/4 cup dry vermouth or dry white wine
3/4 cup heavy cream
2 to 3 tablespoons coarsely chopped fresh French tarrag
1 teaspoon freshly squeezed lemon juice
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