1. Heat a small amount of oil and 1 tablespoon of butter in a large skillet. 2. After pounding the chicken thin, dredge chicken in seasoned flour and saute in pan on medium-low heat, turning once, until light golden brown and cooked through. 3. Remove chicken from pan and set aside on paper towel. 4. In a small saucepot, combine the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside. 5. Place a stainless steel bowl in a saucepan containing simmering water, or use a double boiler. Whisk the egg yolks until doubled in volume. 6. Slowly add the melted butter and continue beating until sauce is thickened. Stir in the reserved shallot reduction. Season with salt and pepper. 7. Add chicken back to pan to reheat. 8. Plate, top with sauce, and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
