1. Place chicken breasts flat on counter and slice each once horizontally, to make thinner pieces. 2. Lightly flour chicken and saute in butter over med-hi heat until brown and cooked (about 8 minutes). 3. Keep warm in oven. 4. Saute haloumi cheese in clarified butter. 5. Set aside. 6. Saute shallots in 2 T butter and lemon juice until cooked, but not brown. 7. Add white wine and tarragon. 8. Reduce to 2 T. 9. Stir in stock and a little flour. 10. Cook until thickened. 11. Add haloumi and a dash of sugar. 12. Adjust salt, pepper and lemon juice to taste. 13. Arrange the chicken pieces on a platter and pour the sauce over. ---------------------------------------------------------------------------
Nutrition
Ingredients
