Ingredients:
1. 4 boneless chicken breasts
2. Freshly ground pepper and salt if desired
3. 4 tbl butter
4. 1 tsp tarragon
5. 1 finely chopped shallot
6. ¼ cup dry white wine
7. 2 tbl white wine vinegar
8. ½ cup chicken broth
Method:
1. Sprinkle the chicken with pepper and salt
2. Heat 3 tbl butter in a heavy skillet and when it is melted add the chicken. Cook about 10 minutes until golden brown on one side. Turn the chicken, sprinkle with the tarragon and cook another 10 minutes. Turn, and cook another 10 minutes, turning occasionally. (Times vary – don’t overcook!)
3. Remove the chicken to a serving dish and keep warm.
4. Add the shallots. Cook briefly – 1 minute – and add the wine and vinegar and stir to deglaze the pan. Cook, stirring, until reduced by half. Add the broth and bring to a simmer. Simmer for about a minute.
5. Taste, and add more pepper and salt if desired. Remove from heat, and swirl the remaining tbl butter until just melted.
6. Pour over chicken and serve.
I usually serve this with rice and green beans.
My mouth is watering