1 tbsp. butter
2 shallots, sliced
2 whole chicken breasts, halved & flattened slightly with mallet
Salt, pepper & paprika
1/4 c. dry white wine
2 tbsp. minced parsley (fresh is better)
1 tbsp. minced fresh tarragon (1/2 tsp. dried)

Melt butter, stir in shallots. Add chicken breasts and brown slightly. Add sprinkling of salt, pepper and paprika. Add wine, parsley and tarragon. Simmer on low heat, turning chicken until lightly browned on all sides. Chicken will be lightly glazed. If sauce is desired, add a little water. Serves 4.