Recipe - Tarragon Chicken

6 Boneless, skinless chicken b
4 tablespoon Butter, divided
1 tablespoon Olive oil
2 tablespoon Finely chopped shallots or s
1 teaspoon Minced garlic
Three fourths cup Beef or veal stock
Three fourths cup Chicken stock
One half cup Dry white wine
1 tablespoon Fresh chopped tarragon or 1
1 tablespoon Chopped parsley
One fourth teaspoon Pepper
Salt to taste

TRIM CHICKEN BREASTS; pound between two sheets of wax paper to 1/3inch
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini