Creamy Tarragon Chicken

This was the first time I'd used Tarragon with chicken, and it really does go so well together! Delicious!
It's a bit of a random recipe, but worth it.

2 butterflied/flattened a wee bit chicken breast fillets, or those thigh bits if you like that.. or even maryland drumsticks would go well I'd imagine..
About a cup or 2 of seasoned plain flour
Cup of chicken stock
300ml thickened cream
Around a tablespoon of fresh or dry chopped tarragon
1 medium sided onion, diced finely
Spoon of butter

Dredge the chicken through the seasoned flour and shake off the excess (keep the rest of the flour), heat the butter in a pan and lightly fry the onion, then add the chicken, browning lightly. Remove the chicken and add the stock and leftover flour, stirring through to remove lumps etc. Stir through the cream and tarragon then place the chicken back in (this can all be done if you have a deep enough pan, mine is about 2" deep.) Simmer lightly, stirring occasionally and spooning the liquid over the chicken as needed, then lid on, for around 20 minutes or until the chicken is fully cooked.
Remove the chicken to plates and spoon over as much or little sauce as you like, I would suggest serving with mash, polenta or cous-cous.