<http://schema.org/recipeInstructions>
" In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium heat. Add shallots and cook until tender and lightly browned. With slotted spoon, transfer shallots to bowl. On waxed paper, mix 3 tablespoons flour, tarragon, and salt; use to coat chicken breasts. Add remaining 1 tablespoon oil to skillet and heat until very hot. Add chicken breasts and cook until golden brown, turning once. Reduce heat to medium-low; cover and continue cooking until juices run clear when thickest part of chicken is pierced with tip of knife, about 10 minutes. Transfer chicken to 4 dinner plates. In small bowl, with fork, mix remaining 2 tablespoons flour with chicken broth. Add broth mixture and saut\u00E9ed shallots to skillet; heat to boiling over high heat, stirring to loosen any brown bits from bottom of skillet. Boil 1 minute. Pour sauce over chicken."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a6830/chicken-tarragon-ghk0707/?src=shelter_footer>