Makes 6 servings
6 boneless, skinless chicken breasts
4 tablespoons butter, divided
1 tablespoon olive oil
2 tablespoons finely chopped shallots
1 teaspoon minced garlic
3/4 cup veal stock
3/4 cup chicken stock
1/2 cup dry white wine
1 tablespoon fresh chopped tarragon
1 tablespoon fresh parsley
1/4 teaspoon pepper
salt to taste
Trim the chicken breasts and 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 3 minutes on a side, or until golden brown and just done.
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.