CHICKEN TARRAGON (contributor unknown - Blake Olsen?)

3 split chicken breasts, cut into strips
2 Tbs. olive oil
2 Tbs. flour
1 pint Half & Half
2 Tbs. Mexican mint marigold (Tagates lucida), ground

Salt and pepper chicken strips; dip in flour. Sauté floured chicken in olive oil. Drain off excess oil. Add 2 Tbs. flour to oil and make a rue. Add Half & Half and Mexican mint marigold. Add chicken strips to cream mixture and cook until heated through.