Orange-Tarragon Chicken

1 3/4 lbs boneless skinless chicken breasts (about 3 breasts)
3/4 tsp salt
1/4 tsp ground black pepper
4 tbsps butter, divided
1 shallot, minced (I used a quarter of an onion)
1/2 cup dry white wine
1/2 cup orange juice
1/2 cup heavy whipping cream
1 tsp dried tarragon
1 (16 oz) package linguine, cooked and kept warm

Cut chicken breasts in half cross-wise and pound to 1/4 inch thickness. sprinkle with salt and pepper.

In a large skillet, melt 2 tbsp butter over medium heat. Add chicken breasts, in batches if necessary, and cook for 3 to 4 minutes per side. Remove from skillet, and keep warm.

Melt remaining 2 tbsp butter in skillet. Add shallot, and cook for 1 minute. Add wine, and cook for 2 minutes, scraping browned bits from bottom of skillet with a wooden spoon. Add orange juice, cream, and tarragon. Return chicken to skillet, and cook for 8 to 10 minutes or until sauce is slightly thickened. Alice chicken. Serve over hot cooked linguine with steamed asparagus.

This was really yummy... the next day. It seemed a little bland the day of and then mouth-watering the next day as a leftover. Weird.