TARRAGON CHICKEN

6 boneless, skinless chicken breast halves
4 tbsps. butter, divided
l tbsps. olive oil
2 tbsps. finely chopped shallots or scallions
l tsp. minced garlic
3/4 cup beef or veal stock
3/4 cup chicken stock
l/2 cup dry white wine
l tbsps. fresh chopped tarragon or l tsp. dried
l tbsps. chopped parsley
l/4 tsp. pepper
Trim chicken breasts; pound between two sheets of wax paper to l/3″
thick. Heat 2 tbsps. butter with the oil in a large skillet over med
high heat. Fry chicken, burning gently with tongs, for 4 mins. 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,m parsley, pepper & salt
to taste. Return chicken breasts to skillet. Heat through. Serve
immediately.
Serves 6. Prodigy