Chicken with Tarragon Vinegar Sauce
- 2 chicken breast halves with skin and bone
- ½ cup tarragon vinegar
- 1 ½ tablespoons fresh tarragon
- 2 tablespoons butter
- 1 cup canned low-salt chicken broth
- 3 shallots
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. Sti...