Chicken In A Tarragon Vinegar Sauce

• 2 tablespoons butter
• 2 chicken breast halves (with skin and bone)
• 3 shallots, chopped
• 1/2 cup tarragon vinegar
• 1 cup canned low sodium chicken broth
• 1 1/2 tablespoons chopped fresh tarragon

1. Melt butter in heavy medium skillet over medium-high heat.
2. Sprinkle chicken with salt and pepper.
3. Add to skillet and cook until golden, about four minutes per side.
4. Transfer chicken to plate.
5. Add shallots to skillet and saute 30 seconds.
6. Add vinegar; boil until reduced to a glaze, about two minutes.
7. Stir in broth.
8. Return chicken, skin side up, to skillet.
9. Reduce heat to medium-low, cover and simmer until cooked through, about twelve minutes.
10. Using tongs, transfer chicken to two plates.
11. Add tarragon to liquid in skillet.
12. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about two minutes.
13. Spoon sauce over chicken.

butter, chicken, shallots, tarragon vinegar, chicken broth, tarragon

Taken from www.food.com/recipe/chicken-in-a-tarragon-vinegar-sauce-22725 (may not work)