Active Time

　　30 min

　　Total Time

　　30 min

　　

Ingredients

Makes 4 to 6 servings

　　1/4 cup finely chopped shallot (1 large)

　　1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes

　　1/3 cup dry white wine

　　2 lb thin-sliced skinless boneless chicken breasts (also called cutlets)

　　3/4 teaspoon salt

　　3/8 teaspoon black pepper

　　3 tablespoons olive oil

　　1/4 cup chopped fresh tarragon

　　1 tablespoon finely chopped fresh flat-leaf parsley

　　2 teaspoons fresh lemon juice

　　

Step 1

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.

　　

Step 2

Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté chicken in 3 or 4 batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer as cooked to a platter and keep warm, loosely covered with foil.

　　

Step 3

Return shallot mixture to moderately low heat and add remaining 3 tablespoons butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Spoon sauce over chicken.