Chicken with Tarragon-Mushroom Sauce

1 1/2 Tbsp dried porcini mushrooms
1/2 c hot water
1/3 c flour
1/2 tsp salt
1/2 tsp pepper
6 boneless, skinless chicken breasts, slightly flattened
3 Tbsp butter
3 Tbsp chopped shallots
4 oz fresh button mushrooms, sliced
4 oz fresh cremini mushrooms, quartered
2 c half-and-half
1 Tbsp chopped fresh tarragon OR 1 tsp dried
1/4 tsp salt
Soak the dried mushrooms in hot water in a small bowl for about 15 minutes or until the mushrooms are softened.
Combine the flour, salt and pepper in a resealable plastic bag. Add the chicken; seal the bag; toss the chicken to coat. Heat 2 Tbsp of the butter and 2 Tbsp of the shallots in a large nonstick skillet over medium heat. Working in batches, add the chicken to skillet; sauté for about 2 1/2 minutes per side or until lightly golden; chicken will shrink slightly as it cooks. Remove the chicken to a platter; keep warm.
Meanwhile, drain the porcini mushrooms through a sieve lined with a double thickness of dampened paper towels; reserve the strained soaking liquid. Squeeze the excess liquid from the mushrooms. Finely chop the porcini.
Add the remaining Tbsp butter and shallots to the skillet. Add the porcini, button and cremini mushrooms to the skillet, and cook for about 4 minutes. Add the reserved mushroom soaking liquid, half-and-half and tarragon to the skillet. Return chicken to the skillet. Bring to boiling. Lower heat to medium-low; cook for about 10-12 minutes or until the chicken is cooked through. Season with salt.
Serves 6.

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