Brush chicken breasts with 1 Tablespoon olive oil and season generously with salt and pepper. Heat a large pan or skillet over medium high heat and cook chicken breasts until opaque and no longer pink. Transfer to a plate and set aside. In the same skillet, heat remaining olive oil and saute shallot and garlic, with basil, oregano and tarragon, for 1-2 minutes, or until fragrant. Stir in herb cheese, broth, lemon juice and zest, and whisk together until smooth, then sprinkle in flour and whisk until incorporated. Cook for 5-10 minutes, or until sauce has thickened. Return chicken to skillet and cook for another 2-3 minutes, or until warmed through. Garnish with fresh herbs and serve hot.
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