Tarragon chicken
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | 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 |
| Salt to taste | ||
Directions
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.