I think this is the “favorite” dinner at our house.  It is from the “At Home with Magnolia” cookbook .

Lemon Tarragon Chicken

Sauce:

2 TBSP butter

1/2 cup finely chopped onion

1/4 cup minced garlic

1 cup chicken stock

1 cup white wine

1/4 cup heavy cream

1/4 cup lemon juice

salt & pepper

Chicken:

1/4 cup flour

1/4 teas salt

pepper

1 pound boneless chicken cut into chunks

olive oil

1 tablespoon fresh chopped tarragon

To make the sauce:

heat the butter in a medium saucepan over medium high heat.  Add the onion and garlic, reduce heat to medium low and cook, stirring occasionally until the onion is very tender (8-10 minutes).  Add the chicken stock adn wine, raise the heat to medium high and gently boil, uncovered, until liquid is reduced by half, 15 – 20 minutes.   Add the cream, lemon juice, salt and pepper to taste, cover, and simmer 5 minutes.  Remove from heat and set side.

To make the chicken:

in a gallon size ziploc bag, combine the flour, salt and pepper to taste.  add the chicken, close the bag, and shake to coat, break up the pieces with your hand if they stick together.  Heat the oil in a large skillet over medium high heat.   add the chicken and saute until golden brown and cooked through, 5-7 minutes.  Pour sauce over chicken, stir to combine and scrape up any browned bits.  Stir in tarragon, reduce heat to medium and cook another 2-3 minutes.

Serve with rice pilaf.