PAN SEARED GARLIC CREAM CHICKEN

PAN SEARED GARLIC CREAM CHICKEN
4 boneless skinless chicken breasts, sliced or pounded thin
2 tablespoons butter
2 tablespoons Meyer Lemon olive oil
4 cloves garlic, minced
1/2 cup white wine
1/2 cup heavy cream
1 teaspoon dried tarragon
2 sprigs Lemon thyme, leaves pulled and stems discarded
1 tablespoon chopped fresh Italian flat leaf parsley
salt and pepper, to taste

• Season chicken pieces with salt and pepper.
• Heat butter and olive oil over medium-high heat.
• Add chicken, cooking until golden on both sides.
• Remove chicken and keep warm.
• Add garlic, stirring to brown until aromatic.
• Add wine, cream, thyme and tarragon.
• Season with salt and pepper to taste.
• Bring sauce to a boil.
• Reduce heat and add parsley.
• Add chicken pieces back in and coat with sauce.
• Serve with mashed potatoes.