<http://schema.org/recipeInstructions>
" 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 saut\u00E9ed 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."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/cooking/recipe-ideas/recipes/a26446/chicken-breasts-tarragon-sauce-2348/?src=shelter_footer>