Instructions

1. 1

   Heat a large skillet over medium high heat and add olive oil.Season the chicken liberally with salt and pepper, then sear until golden brown, about 5 minutes per side.

2. 2

   Combine chicken stock and cream and add to chicken, scraping up any browned bits from the bottom of the pan.Bring to a boil, and then reduce to simmer and cook until chicken is cooked through and sauce is thickened, about 5-10 minutes.Gently stir in tarragon and peas, cover, and cook for 1 minute to heat up peas.Season with salt and pepper and serve sliced chicken over rice for an easy and elegant entre.