Sauted Chicken Breasts with White Wine & Herbs

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Yield: 4 Servings

2 each Double chicken breast, skinless, approx 10oz. each
1 tsp Paprika
To taste Kosher salt & freshly ground black pepper
2 Tbsp Olive oil
1 each Shallot, minced
1 cup Good white wine
1-1/2 cup Chicken stock
1 Tbsp Tomato paste
2 Tbsp Fresh tarragon, chopped
1 Tbsp Parsley, chopped
1 tsp Thyme 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 1/3 and it begins to thicken. Return the chicken to the pan along with any accumulated juices, add the herbs and simmer until chicken is cooked through; 165 degrees on an instant read thermometer.
3. Transfer the chicken to a serving platter. Check seasoning and pour the sauce over the chicken. Garnish with whole herbs.