Pan-Seared Chicken with Tarragon Butter Sauce

Ingredients

• ¼ cup shallot
• ¼ cup unsalted butter
• ¹/₃ cup dry white wine
• ¾ teaspoon salt
• ³/₈ teaspoon black pepper
• 3 tablespoons olive oil
• ¼ cup fresh tarragon
• + 3 more ingredients
• • 1 tablespoon parsley
  • 2 pounds thin-sliced skinless boneless chicken breasts (also called cutlets)
  • 2 teaspoons fresh lemon juice

Cook shallot in 1 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of liquid is evaporated, about 3 minutes. Set aside. Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon...

View full recipe at Epicurious