Ingredients

Instructions

  1. Heat oil in a large skillet.
  2. Season chicken with salt & pepper. Sauté about 7 minutes per side until cooked through; remove and keep warm.
  3. Drain almost all fat from skillet.
  4. Add shallots and cook until softened.
  5. Add vermouth to pan, stirring up all bits.
  6. Add chicken broth, heat to boiling, lower to simmer, reduce to 1/2 cup.
  7. Add tarragon, and whisk in butter one bit at a time to thicken.
  8. Season with salt & pepper to taste. Serve over chicken.