Ingredients

• 4 boneless, skinless chicken thighs
• 4 boneless, skinless chicken breasts
• Salt and white pepper or finely ground black pepper
• 1 cup all purpose flour
• 3 tablespoons EVOO
• 3 tablespoons butter
• 2 large shallots finely chopped
• 2 large cloves garlic, chopped
• About 2/3 cup white wine
• About 1/3 cup white wine vinegar
• 2/3 cup crème fraiche or heavy cream
• 1 rounded teaspoon  Dijon
• 3 Tablespoons chopped tarragon leaves

Directions

Cut chicken in large pieces, halve the thighs and cut breasts into thirds.  Season the chicken with salt and pepper and dredge in flour.

Heat oil, 3 turns, in a large cast-iron or nonstick skillet over medium to medium-high heat, melt in half the butter, add the chicken and brown for 7-8 minutes, remove.  Add remaining butter and shallots, season with salt and white pepper and stir for 1 minute, add garlic, stir another minute then add the wine and vinegar and reduce over high heat by half.  Add the crème fraiche and reduce heat to low, stir in Dijon and 2 Tablespoons tarragon and slide chicken back in,  let the dish bubble 2-3 minutes more, top with remaining tarragon.