4 chicken breasts, pounded flat
1/2 cup minced shallots
1/4 pound cold butter, cut into cubes
3/4 cup tarragon vinegar
Cover the bottom of a small saute pan with a layer of the minced shallots. Add enough of the tarragon vinegar to completely cover the shallots. Reduce this mixture, over medium heat, until reduced to a film (the liquid will be absorbed into the shallots). Remove from heat and let cool.
In a separate skillet, pan fry the chicken breasts in one fourth of the butter. Season with salt and pepper.
Reheat the pan of shallots using medium low heat. Using a large whisk add each cube of butter, one at a time, to the shallot reduction. Heat the pan briefly after each cube has been completely whisked into the mixture, be careful not to overheat and do not keep the pan on the heat as you whisk.
Once all of the butter has been whisked into the shallots cover each piece of chicken with a spoonful and garnish. Serve immediately on a warmed plate.
