Chicken Herb Gravy

Ingredients

• 4 chicken breast halves
• 1 tablespoon canola oil
• freshly ground black pepper
• 2 tablespoons minced shallots
• 1 tablespoon chopped fresh thyme
• 1 1/2 cups unsalted chicken stock, divided
• 1 tablespoon all-purpose flour
• 1 1/2 tablespoons unsalted butter
• 1 tablespoon chopped fresh flat-leaf parsley (very generous)
• 1 1/2 teaspoons chopped fresh tarragon

Directions

1. Heat a large saute pan over medium high heat and add the oil, swirling to coat. Season the chicken with pepper and add the chicken to the pan. Saute 5 minutes or until deeply browned.
2. Turn over and cook for an additional 4 minutes or until cooked through. Remove from pan and keep warm.
3. Add the shallots and thyme to the pan and cook for 30 seconds, stirring constantly.
4. Combine 2 tablespoons chicken stock and the flour in a small bowl, stirring with a whisk.
5. Add the remaining chicken stock and flour mixture to the pan. Bring to a boil and cook for 3 minutes, scraping the pan to loosen browned bits.
6. Stir in the butter, parsley and tarragon.
7. Add the chicken to the pan, cover, and return to heat over low to keep warm until ready to serve.

Adapted from: Link