| | Directions | | Heat oil in a heavy, medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and cook both sides until golden. Transfer chicken to a plate. Add shallots to the same skillet and sauté briefly. Add vinegar and boil until reduced to glaze. Stir in broth. Return chicken, skin side up to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 10 minutes more. Transfer chicken to serving plates. Add fresh tarragon to liquid in skillet. Increase heat to medium-high, and boil uncovered until liquid is slightly reduced. Spoon sauce over chicken and serve. |
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| Ingredients | | - |  | 2 tablespoons oil (or 1/4 stick margarine) |
| - | | 2 chicken breast halves, bone-in, with skin |
| - | | salt and pepper, to taste |
| - | | 3 Shallots, chopped |
| - | | 1/2 cup white vinegar |
| - | | 1 cup canned or fresh chicken broth |
| - | | 1 1/2 tablespoons fresh tarragon, chopped |
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