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.