Tarragon chicken

Yield: 6 servings

Measure Ingredient
6 \N Boneless, skinless chicken b
4 tablespoons Butter, divided
1 tablespoon Olive oil
2 tablespoons Finely chopped shallots or s
1 teaspoon Minced garlic
¾ cup Beef or veal stock
¾ cup Chicken stock
½ cup Dry white wine
1 tablespoon Fresh chopped tarragon or 1
1 tablespoon Chopped parsley
¼ teaspoon Pepper
\N \N Salt to taste

TRIM CHICKEN BREASTS; pound between two sheets of wax paper to ⅓-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.

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