Recipe: Tarragon Chicken

Title: Tarragon Chicken
Categories: Poultry
Yield: 6 servings

6 Boneless, skinless chicken b 3/4 c Chicken stock
4 tb Butter, divided 1/2 c Dry white wine
1 tb Olive oil 1 tb Fresh chopped tarragon or 1
2 tb Finely chopped shallots or s 1 tb Chopped parsley
1 ts Minced garlic 1/4 ts Pepper
3/4 c Beef or veal stock 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.



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