Chicken in Tomato Herb Cream

Ingredients

• 4 tablespoons butter 
• 1 pinch cayenne pepper to taste
• 2 teaspoons tarragon fresh chopped
• 4 servings salt and ground pepper black to taste
• 1 cup heavy whipping cream 
• 1.5 teaspoons juice of lemon 
• 1  shallots minced
• 1 pound chicken breast halves boneless skinless cut into chunks
• 1 cup tomatoes chopped
• 0.5 cup white wine 

Equipment

• bowl
• frying pan
• whisk
• wooden spoon

Directions

1. Whisk flour, salt, black pepper, and cayenne pepper together in a shallow bowl. Gently press chicken pieces into flour mixture to coat and shake off any excess flour.
2. Heat butter in a skillet over medium-high heat. Cook and stir chicken and shallot in melted butter until shallot is softened and chicken is cooked through, 5 to 10 minutes.
3. Pour white wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
4. Stir tomatoes and lemon juice into chicken mixture; simmer for 2 minutes, pour in cream. Bring mixture to a boil and cook to reduce liquid to a thicker consistency, 5 to 10 minutes more.
5. Remove skillet from heat and stir in tarragon.