Tarragon Chicken



2 skinless boneless chicken breasts
75g butter, divided
1 teaspoon olive oil
2 teaspoons shallots, finely chopped
1 clove of garlic crushed
500ml Chicken Stock
75ml dry white wine
1 teaspoon fresh tarragon, chopped
Black Pepper
salt, to taste

TRIM CHICKEN BREASTS; Heat 2 tablespoons of butter with the oil in a large frying pan 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 frying pan. Heat through. Serve immediately.
Makes 2 Servings.

An easy dish to serve on valentines day serve with some baby new potatoes and vegetables of choice or a tossed green salad