Chicken with Tarragon
6 chicken breasts
salt and pepper
2 Tbsp butter mixed with 1 Tbsp olive oil
2 Tbsp finely chopped shallots
2 Tbsp finely chopped tarragon (or 1 Tbsp dried)
3/4 cup dry white wine
Sprinkle chicken with salt and pepper.
Melt butter and oil in a skillet.
Brown the chicken pieces in butter and oil for about 10 minutes on the skin side and 5 on the other.
Remove chicken and set aside.
Add shallots and tarragon and cook briefly.
Then deglaze the pan with wine.
Return chicken to the skillet, skin side up.
Cover. Cook on low to moderate heat about 15 minutes.
Uncover and continue cooking, basting often, about 5 minutes longer or until the chicken is tender and nicely glazed.