Tarragon Chicken Recipe

• 2 skinned and boneless chicken breasts
• 1 1/3 tablespoons butter (divided)
• 1-teaspoon fresh tarragon, chopped or 1 tbsp. of fresh parsley chopped
• 1-teaspoon olive oil
• Pinch of pepper
• 1/3-teaspoon garlic, minced
• 1/4-cup beef stock, or veal stock
• 1/4-cup chicken stock
• 2 2/3 tablespoons dry white wine
• 2 teaspoons shallots, finely chopped
• Salt (according to taste)

• Trim and pound the chicken breasts between two sheets of wax paper to 1/3-inch.
• Heat 2 tablespoons of butter with olive oil in a large saucepan over medium flame.
• Fry the chicken pieces, turning them gently with tongs, frying until they turn golden brown.
• After cooking, remove from pan and keep warm. Drain out grease from the pan and add the remaining butter.
• Add garlic and shallots and stir repeatedly for 3 minutes.
• Add the white wine and stocks and reduce by half.
• Add the tarragon, parsley, salt and pepper according to taste.
• Put the chicken pieces back in the skillet.
• Heat for sometime and serve immediately.