4-6 boneless, skinless, chicken breasts
2/3 C chicken broth
1 4.4 oz. pkg spreadable herb cheese
1 shallot, minced
1 large clove garlic, minced
1/2 lemon, zested and juiced
2 Tbsp extra-virgin olive oil, divided
1 Tbsp all-purpose flour
1 tsp dried basil
1 tsp dried oregano
1 tsp dried tarragon
kosher salt and freshly ground pepper, to taste
Brush chicken breasts with 1 Tbsp olive oil. Season generously with salt and pepper.
Heat a large pan or skillet over medium-high heat. Cook chicken breasts until opaque and no longer pink.
Transfer to a plate and set aside.
To the same skillet, heat remaining olive oil and sauté shallot, garlic, basil, oregano, and tarragon, for 1-2 minutes, or until fragrant.
Stir in herb cheese, broth, lemon juice, and zest. Whisk until smooth. Sprinkle in flour and whisk until incorporated.
Cook for 5-10 minutes, or until sauce has thickened.
Return chicken to skillet and cook another 2-3 minutes, or until warmed through.