Crazy Drunken Chicken and Mushrooms

CRAZY DRUNKEN CHICKEN AND MUSHROOMS
1 ½-2 lbs. boneless, skinless chicken breasts, cut crosswise into 1” thick pieces
Kosher salt/black pepper
Flour
Olive oil
1 ½ lbs. mushrooms, sliced
1 large shallot, minced
1 c. chicken broth
1 c. white wine
2 T. fresh tarragon leaves, rough chop
Juice of 1 lemon

1. Season chicken with salt and pepper.
2. Place in shallow dish and sprinkle with flour on all sides. Shake off excess.
3. Drizzle olive oil in bottom of large frying pan or skillet and place over medium heat.
4. Add the chicken and saute until browned but not completely cooked through, 3-4 minutes.
5. Transfer chicken to plate.
6. Reduce heat of skillet, add mushrooms and shallot, season with salt and pepper and saute until browned and tender.
7. Add broth, wine and 1 T. of chopped tarragon.
8. Simmer until reduced by half, about 6-8 minutes.
9. Return chicken and any accumulated juices to the pan.
10. Continue to simmer until chicken is cooked through and liquid thickens into a sauce.
11. Taste for seasoning.
12. Sprinkle in remaining chopped tarragon and lemon juice.
13. Serve over cooked pasta, rice, couscous, creamy polenta, etc.