Chicken Breasts in Cream Sauce with Sherry Vinegar and Tarragon

Pat chicken breasts dry and season on both sides with salt and pepper. In a shallow dish, place the 1/4 cup of flour and roll chicken breasts in it just to coat lightly.

In large, heavy skillet pan heat canola oil over medium-high heat. When oil is very hot, but not smoking, add chicken breasts and sear, shaking pan occasionally to keep the chicken from sticking, for 6 minutes. Turn and cook until just tender, about 6 minutes. Cover pan and cook for another 2 minutes. Transfer chicken breasts to platter and tent them lightly with aluminum foil to keep warm.

Add shallots to the pan cook, stirring, 1 minute. Add sherry vinegar and stir, scraping up any browned bits from the bottom of the pan. Simmer until reduced by half, about 3 minutes.

Add heavy cream and any juice that has been released by the cooked chicken, and cook for 3 minutes. Stir in tarragon, and salt and freshly ground pepper. Return chicken to pan and spoon sauce over the top. Serve immediately.