Number the following statements from 1-10 to indicate the correct sequence of steps in preparing chicken breasts in tarragon.
Transfer chicken to a heated plate and keep hot.
Cook liquid over high heat until nearly evaporated.
Pour sauce over chicken.
Skin chicken breasts.
Add rest of flour to liquid in skillet and stir to make thick paste.
Return chicken to skillet; cover and cook until tender.
Dredge chicken in flour.
Add tarragon and chicken broth to mixture.
Scrape pan for all particles.
Heat three tablespoons of butter in a large skillet.