Ingredients:
1 lb boneless chicken breasts
flour
butter
1/2 lb estimated halloumi cheese
2 tablespoons clarified butter
3 shallots, minced
1 teaspoon lemon juice
1 cup dry white wine
1/4 cup fresh tarragon, chopped
1 cup chicken stock
Directions:
Place chicken breasts flat on counter and slice each once horizontally, to make thinner pieces.
Lightly flour chicken and saute in butter over med-hi heat until brown and cooked (about 8 minutes).
Keep warm in oven.
Saute haloumi cheese in clarified butter.
Set aside.
Saute shallots in 2 T butter and lemon juice until cooked, but not brown.
Add white wine and tarragon.
Reduce to 2 T.
Stir in stock and a little flour.
Cook until thickened.
Add haloumi and a dash of sugar.
Adjust salt, pepper and lemon juice to taste.
Arrange the chicken pieces on a platter and pour the sauce over.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.