Ingredients
8 chicken thighs (sub skinless boneless breast cut into tenders)
2 tbs flour
1 tbs kosher salt
1tbs black pepper
2 tbs butter
12 to 15 whole med shallots, peedled
2 c white wine
2tbs Dijon mustard
2 springs tarragon
2 cup cherry tomatoes, halved
Preparation
Rinse chicken, dry, sprinkle with flour salt and pepper, both sides Melt butter in large heavy pot or skillet @ med-high When butter foams, cook chicken in batches until well browned and crisop. Set Aside Add shallots to pot, sauté in butter and the chicken druipping untl begin to soften and caramelize, abt 10 to 12 min. Add wine to deglaze, stir with large spoon, add mustard, tarragon, return chicken. Cover, turn to low, simmer 30 min. Remove lid, allow to reduce and thicken, abt 15 to 20 min Add cherry tomatoes, stir lightly and serve
