Tarragon Chicken

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 sauté; 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.