Tarragon Chicken6 Boneless, skinless chicken breasts4 tbsp. Butter, divided 1 tbsp. Olive oil 2 tbsp. Finely chopped shallots 1 tsp. Minced garlic 3/4 cup Beef or veal stock 3/4 cup Chicken stock 1/2 cup Dry white wine 1 tbsp. Fresh chopped tarragon or 1 tsp dried 1 tbsp. Chopped parsley 1/4 tsp. Pepper Salt to taste Trim the chicken breasts and 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 saut, stir constantly for 3 minutes. Add the stocks and wine and reduce by half. Add the tarragon, parsley, pepper and salt to taste. To Freeze: Freeze in freezer safe container. To Reheat: Reheat in a covered pan until heated through. |