Step 1

Season the chicken on both sides with salt and pepper. Place in a shallow dish or bowl, sprinkle with the flour, and toss lightly to coat.

Step 2

Heat the oil in a large frying pan over medium-high heat until shimmering. Add the chicken and sauté until browned but not completely cooked through, about 4 minutes. Transfer the chicken to a plate.

Step 3

Reduce the heat to medium, add the mushrooms and shallot to the pan, season with salt and pepper, and sauté until browned and tender, about 5 minutes. Add the broth, wine, and 1 tablespoon of the tarragon. Simmer until reduced by half, about 8 minutes.

Step 4

Return the chicken and any accumulated juices to the pan. Continue to simmer until the chicken is cooked through and the liquid thickens into a sauce, 8 to 10 minutes. Taste and season with salt and pepper as needed. Sprinkle with remaining 1 tablespoon of tarragon and lemon juice. Serve over cooked pasta, rice, couscous, creamy polenta, or on its own in shallow bowls to hold the sauce.