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Pan-Seared Chicken With Tarragon Butter Sauce

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Pan-Seared Chicken With Tarragon Butter Sauce

Ingredients

  • 1/4 cup finely chopped shallot (1 large)
  • 1/2 stick (1/4 cup) unsalted butter, cut into 1/2-inch cubes
  • 1/3 cup dry white wine
  • 2 lb thin-sliced skinless boneless chicken breasts (also called cutlets)
  • 3/4 teaspoon salt
  • 3/8 teaspoon black pepper
  • 3 tablespoons olive oil
  • 1/4 cup chopped fresh tarragon
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 2 teaspoons fresh lemon juice
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