CHICKEN LOUISA

4 chicken cutlets (l-l/2 lbs.)
l tbsps. olive oil
l tbsps. butter
l med shallot finely chopped
l/2 cup dry white wine
3/4 cup heavy cream
4 or 5 plum tomatoes coarsely chopped
2 tbsps. finely chopped fresh tarragon
l/2 extra large chicken bouillon cube crumbled
Pat chicken dry and season with s&p. Heat oil and butter in a l2″ heavy skillet over mod high heat unt9l foam subsides. Brown chicken on both sides in 2 batches, about 3 mins per batch. Transfer chicken to a plate and keep warm. Add shallot to skillet and cook stirring until tender about l min. Add wine and deglaze by boiling over high heat scraping up brown bits until reduced by half. Stir in cream tomatoes, tarragon and bouillon cube then simmer stirring until tomatoes are softened and sauce begins to thicken, 3 to 4 mins. Season with s&p. Return chicken with any juices to skillet and simmer until cooked through, 4-5 mins. Gourmet