Tarragon chicken

6 servings

Ingredients

Quantity	Measure	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.