Categories: Poultry 
      Yield: 6 servings 
  
      6    Boneless, skinless chicken b      3/4 c  Chicken stock 
      4 tb Butter, divided                   1/2 c  Dry white wine 
      1 tb Olive oil                           1 tb Fresh chopped tarragon or 1 
      2 tb Finely chopped shallots or s        1 tb Chopped parsley 
      1 ts Minced garlic                     1/4 ts Pepper 
    3/4 c  Beef or veal stock                       Salt to taste 
  
  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.