Light Sautéed Chicken Breasts with a White Wine and Herb Pan Sauce

FOR THE CHICKEN: Spread the flour in a shallow dish. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the chicken in the flour and shake off the excess; set aside.

Heat the oil in a 12-inch skillet over medium heat until just smoking. Lay the chicken in the skillet and cook until golden brown, 6 to 8 minutes. Flip the chicken over, reduce the heat to medium-low, and continue to cook until the chicken is no longer pink in the center and the thickest part registers 160 degrees on an instant-read thermometer, 6 to 8 minutes longer. Transfer the chicken to a plate and cover with foil; set aside.

FOR THE SAUCE: Add the shallot and ¼ teaspoon salt to the oil left in the skillet, return to medium-low heat, and cook until softened, about 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the wine, scraping up the browned bits. Add the broth, bring to a simmer, and cook until the mixture measures ¾ cup, about 5 minutes.

Pour any accumulated chicken juices into the simmering sauce. Whisk the milk and cornstarch together in a small bowl, then whisk into the simmering sauce. Continue to simmer the sauce until it has thickened, about 1 minute. Off the heat, stir in the parsley and tarragon and season with salt and pepper to taste. Spoon the sauce over the chicken before serving.