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