Base
1/4 cup flour
Salt
Freshly ground pepper
2 teaspoon chopped fresh tarragon or 1/2 teaspoon dried
4 boneless chicken breasts, skin on
2 tablespoon olive oil
Sauce
1/2 cup onion, chopped
2 teaspoon chopped fresh tarragon
1/2 cup orange juice
1 tablespoon balsamic vinegar
1 cup chicken stock
1/4 cup whipping cream
3 tablespoon Galliano
2 tablespoon chopped fresh chervil
If you use chicken breasts without the skin, cook them a minute or two less.
Combine flour, salt, pepper and tarragon on a plate. Lightly dust chicken with mixture. Heat oil in skillet on medium heat. Add breasts and sauté for 3 to 5 minutes per side or until golden and cooked through. Remove from skillet.
Pour off all but 1 teaspoon fat. Add onions and sauté for 1 minute. Add tarragon, orange juice and balsamic vinegar and bring to a boil, scraping up any bits on base of skillet. Add chicken stock, bring to a boil and reduce by half, about 8 minutes. Add cream and Galliano and reduce until slightly thickened. Add the chervil, stir well.
Return chicken to pan and reheat gently.