2 tablespoons butter
2 chicken breast halves with skin and bone
3 shallots, chopped
1/2 cup tarragon vinegar
1 cup canned low salt chicken broth
1 1/2 tablespoons chopped fresh tarragon
Melt butter in heavy medium skillet over medium high heat. Sprinkle chicken with salt and pepper. Add to skillet and cook until golden, about 4 minutes per side. Transfer chicken to plate. Add shallots to skillet and sauté 30 seconds. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates. Add tarragon to liquid in skillet. Increase heat to medium high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken. 2 servings.
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