Ingredients:
6 boneless skinless chicken breasts
salt & pepper
2 tablespoons olive oil
1 shallots, chopped
1/2 cup dry vermouth
3/4 cup chicken broth
1 1/2 teaspoons chopped tarragon leaves
3 tablespoons butter, cut in small pieces
Directions:
Heat oil in a large skillet.
Season chicken with salt & pepper. Saute about 7 minutes per side until cooked through; remove and keep warm.
Drain almost all fat from skillet.
Add shallots and cook until softened.
Add vermouth to pan, stirring up all bits.
Add chicken broth, heat to boiling, lower to simmer, reduce to 1/2 cup.
Add tarragon, and whisk in butter one bit at a time to thicken.
Season with salt & pepper to taste. Serve over chicken.
Servings: 6
Time preparation: 10 min.
Time total: 30 min.