Prep: 1. Chop garlic, scallions, fresh tarragon. Make: 1. Heat oil and butter in large frying pan with matching lid. 2. Gently (don't let it brown) sauté garlic, scallions, and 1 teaspoon tarragon. 3. Add chicken, cook for 5-7 minutes, scraping so nothing burns. 4. Flip chicken over, add white wine, then sprinkle 1 teaspoon salt on. 5. Simmer with lid on for about 10 minutes. 6. Check chicken for doneness. 7. Turn heat to low, and stir in cream, remaining tarragon, and a pinch of black pepper. 8. Serve and enjoy. Great with crusty bread to enjoy the sauce.