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Posts: 330
February 2004

Tarragon Chicken Tue, 10 February 2004 22:51
6 Boneless, skinless chicken breasts
4 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.

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