Fried Chicken with Cream Gravy
INGREDIENTS:
6 Boneless, skinless chicken b 3/4 c Chicken stock
4 tb Butter, divided 1/2 c Dry white wine
1 tb Olive oil 1 tb Fresh chopped tarragon or 1
2 tb Finely chopped shallots or s 1 tb Chopped parsley
1 ts Minced garlic 1/4 ts Pepper
3/4 c Beef or veal stock Salt to taste
6 Boneless, skinless chicken b 3/4 c Chicken stock
4 tb Butter, divided 1/2 c Dry white wine
1 tb Olive oil 1 tb Fresh chopped tarragon or 1
2 tb Finely chopped shallots or s 1 tb Chopped parsley
1 ts Minced garlic 1/4 ts Pepper
3/4 c Beef or veal stock Salt to taste
TRIM CHICKEN BREASTS; pound between two sheets of wax paper to 1/3-inch thick. Heat 2 tablespoons of butter with the oil in a large skillet over medium high heat. Fry chicken, turning gently with tongs, for 4 minutes on a side, or until golden brown. Remove from pan, and keep warm. Pour grease out of the pan, and add the remaining butter. Add shallots and garlic and saute; stir constantly for 3 minutes. Add the stocks and wine, and reduce by half. Add the tarragon, parsley, pepper and salt to taste. Return chicken breasts to skillet. Heat through. Serve immediately.