Tarragon Chicken

Modified from Racheal Ray's 30 Minute Meals

2 tbsp olive oil (or vegetable oil works for me)

salt and pepper

4 pieces, 8 oz each, boneless, skinless chicken breast

1/4 cup balsamic vinegar

1/4 cup water

1 tbsp tomato paste

3 tbsp tarragon leaves (this is fresh, I used dried and just guessed)

1/2 cup heavy cream, half and half or 1/3 cup sour cream

Sugar (this is an addition I'm going to try next time...Ray and I aren't used to the bite of vinegar and a suggestion I got was to add a little sugar just to take some of the acidity out of it...works with store bought spaghetti sauce so why not here? I will let you know if this works next time we try this).

Preheat olive oil in skillet over medium high heat. Season the chicken with salt and pepper. Brown and cook chicken, 5 minutes on each side. Remove chicken to a plate and cover. Reduce heat a bit. Add vinegar and water, scrape up pan drippings. Stir in tomato past, cream (or whichever you used) and tarragon. Remove from heat.

Rachel served this over a bed of rice - she had walnut stuff that I thought was gross so I simply skipped it, but you can always do that or just serve it with plain rice. We just ate it plain. The walnut stuff was just store bought rice mix (Uncle Ben's or Rice-a-Roni) with 1/4 cup of chopped walnuts.

Makes 4 servings.