Chicken Breasts with Tarragon Sauce

Thinly slice shallots. In nonstick 12-inch skillet over medium heat, in 2 teaspoons hot olive or salad oil, cook shallots until tender and lightly browned. With slotted spoon, remove shallots to bowl. Remove skin from chicken breasts. On waxed paper, mix salt, tarragon, and 3 tablespoons flour; use to coat chicken breasts. In same skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken until golden brown, turning once. Reduce heat to medium-low; cover and continue cooking about 10 minutes or until juices run clear when chicken is pierced with tip of knife. Place chicken on 4 dinner plates. In cup, mix 2 tablespoons flour with 11/2 cups water. Add flour mixture, bouillon, and sautéed shallots to skillet; over high heat, heat to boiling, stirring to loosen any brown bits from bottom of skillet. Boil 1 minute. Pour sauce over chicken.