Chicken And Halloumi In Tarragon Sauce

Recipe request..from the australian womans weekly cookbook

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.

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.

boneless chicken breast, flour, butter, halloumi cheese, clarified butter, shallots, lemon juice, dry white wine, fresh tarragon, chicken stock