2 ea. double chicken breast, skinless, approx 10 oz. ea.
1 tsp. paprika
To taste kosher salt
2 Tbsp. olive oil
1 ea. shallot, minced
1 cup good white wine
1 cup chicken stock
1 Tbsp. tomato paste
2 Tbsp. fresh tarragon, chopped
1 Tbsp. whole tarragon leaves
1. Place a chicken breast between two pieces of saran wrap on a cutting board and flatten with a meat mallet or the side of a heavy cleaver. Repeat with the other breast. Season chicken with paprika, salt and pepper; cut the breasts in half so there are 4 pieces. Heat a large non-stick sauté pan over medium high heat and add 1 Tbsp of the olive oil; carefully lay in the chicken breasts smooth side down. Sauté until golden brown on both sides and transfer to a platter.
2. Return the pan to the fire. Add remaining tablespoon of olive oil and shallot and cook a minute or two. Add the wine and chicken stock. Turn heat up to high and scrape up any browned bits on the bottom of the pan; stir in the tomato paste. Cook until the sauce is reduced by 1/2 and it begins to thicken. Return the chicken to the pan along with any accumulated juices, add the tarragon and simmer until chicken is cooked through.
3. Using tongs, transfer the chicken to a serving platter. Check seasoning and consistency. Pour the sauce over the chicken and garnish with whole tarragon leaves.
Yield: 4 Servings