Chicken Tenderloins with Tarragon Cream Sauce

Chicken Tenderloins with Tarragon Cream Sauce

1 package chicken tenderloins, about 10 pieces
1/2 cup flour
1 teaspoon salt
1 teaspoon black pepper
1 cup heavy cream
1/2 cup low-sodium chicken broth
1 tablespoon fresh tarragon, chopped
3 tablespoons olive oil

In a medium bowl, combine flour, salt and pepper. Toss tenderloins in mixture, tapping to remove any excess.
In a small saucepan, boil cream until reduced by half, about 10 minutes. While cream is reducing, heat oil in a large skillet over medium-high heat until very hot. Being careful not to over-crowd the pan, cook tenderloins in small batches, about 3 minutes per side. Transfer to a paper towel-lined plate and keep warm.
Pour off excess fat in skillet. Add chicken broth and cook on high heat until reduced by half, scraping up browned bits with a wooden spoon. Add reduced cream and cook for another 3 minutes or until sauce thickens. Stir in tarragon and season with salt and pepper. Serve with the tenderloins as a dipping sauce.