Title: Tarragon Chicken
Categories: Poultry
Yield: 6 Servings
| 6 | | Boneless, skinless chicken b |
| 4 | tb | Butter, divided |
| 1 | tb | Olive oil |
| 2 | tb | Finely chopped shallots or s |
| 1 | ts | Minced garlic |
| 3/4 | c | Beef or veal stock |
| 3/4 | c | Chicken stock |
| 1/2 | c | Dry white wine |
| 1 | tb | Fresh chopped tarragon or 1 |
| 1 | tb | Chopped parsley |
| 1/4 | ts | Pepper |
| | | Salt to taste |
TRIM CHICKEN BREASTS; pound between two sheets of wax paper to 1/3-inch
thick. Heat 2 tablespoons of butter with the oil in a large skillet over
medium high heat. Fry chicken, turning gently with tongs, for 4 minutes on
a side, or until golden brown. Remove from pan, and keep warm. Pour grease
out of the pan, and add the remaining butter. Add shallots and garlic and
saute; stir constantly for 3 minutes. Add the stocks and wine, and reduce
by half. Add the tarragon, parsley, pepper and salt to taste. Return
chicken breasts to skillet. Heat through. Serve immediately.