2 breasts of chicken, skinned
Salt and freshly ground black pepper to taste
4 tbsp. butter
1 sm. red onion, finely chopped
2 tbsp. red wine vinegar
2 sprigs fresh tarragon, minced

Season the chicken lightly with salt and pepper. Melt half the butter in skillet and add chicken and brown lightly on all sides 3-5 minutes. Cover and cook gently over low heat, or in 400 degree oven for 10-12 minutes until meat is cooked but is still very tender. Transfer the meat to a serving dish, cover and keep hot while you make the sauce.

Add the onion to the buttery juices in the skillet and cook, stirring now and again for 5-7 minutes or until soft. Pour in the vinegar and tarragon and cook fast until the liquid is reduced and the sauce is slightly syrupy. Remove from the heat and add the remaining butter. Spoon the sauce over the chicken. Serves 2.