Sprinkle chicken with1/4 t salt & pepper. Heat oil in skillet, reduce heat to med and add chicken. Cook, turning once, until done, 6-8 minutes. Transfer to plate.

Add broth, shallots and vinegar to pan and increase heat to high. Cook, scraping any browned bits, until liquid is reduced by half, 2-3 minutes.

Add rhubarb and honey; cook until rhubarb is tender-crisp, about 1 minute. Stir in tarragon a d any accumulated juice from chicken. Serve chicken with the sauce.