| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 6 | Servings | |
INGREDIENTS
| 6 | Boneless, skinless chicken b | |
| 4 | tb | Butter, divided |
| 1 | tb | Olive oil |
| 2 | tb | Finely chopped shallots or s |
| 1 | ts | Minced garlic |
| 3/4 | c | Beef or veal stock |
| 3/4 | c | Chicken stock |
| 1/2 | c | Dry white wine |
| 1 | tb | Fresh chopped tarragon or 1 |
| 1 | tb | Chopped parsley |
| 1/4 | ts | Pepper |
| Salt to taste |
INSTRUCTIONS
TRIM CHICKEN BREASTS; pound between two sheets of wax paper to 1/3-inch 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
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