Chicken with Tarragon Vinegar Sauce

Ingredients

• 2 tablespoons butter ()
• 2  chicken breast halves with skin and bone
• 1.5 tablespoons tarragon fresh chopped
• 1 cup low-salt chicken broth canned
• 3  shallots chopped
• 0.5 cup tarragon vinegar 

Equipment

• frying pan
• tongs

Directions

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 4 minutes per side.
4. Transfer chicken to plate.
5. Add shallots to skillet and sauté 30 seconds.
6. Add vinegar; boil until reduced to glaze, about 2 minutes. Stir in broth. Return chicken, skin side up, to skillet. Reduce heat to medium-low, cover and simmer until cooked through, about 12 minutes. Using tongs, transfer chicken to 2 plates.
7. Add tarragon to liquid in skillet. Increase heat to medium-high; boil uncovered until liquid is slightly reduced, about 2 minutes. Spoon sauce over chicken.