This one of our favorites.
Use a 12 inch skillet here so that the chicken has enough room to brown or do it in two batches. If you'd like a cream sauce, simply replace the butter with 4 tablespoons of heavy cream and simmer until thickened. Parley, basil, thyme or dill can be substituted for the tarragon.
CHICKEN
1/2 cup all0purpose flour
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed. *I like to fillet them so they are thinner.
salt and pepper
2 tablespoons vegetable oil
VERMOUTH SAUCE
1 tablespoon vegetable oil
1 shallot, minced
salt
3/4 cup low-sodium chicken broth
1/2 cup dry vermouth or white wine *I often use cooking wine .
3 tablespoons unsalted butter. cut into 3 pieces and chilled
2 teaspoons minced tarragon or 1 teaspoon dried
pepper
1. For the chicken: Adjust an oven rack to the lower-middle position and heat the oven to 200 degrees. Spread the flour in a shallow dish.
2. Pound the thicker ends of the breasts as needed. Pat dry with a paper towel, then season with salt and pepper. Dredge through the flour to coat and shake off any excess.
3. Heat the oil in a 12 inch skillet over medium high heat until light golden brown on both sides, about 10 minutes. Transfer the chicken to a plate and keep warm in the oven.
4. For the sauce: Add the oil to the skillet and return to medium-heat until shimmering. Add the shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes. Stir in the broth and vermouth, scraping up any browned bits, and simmer until reduced and slightly syrupy, about 8 minutes.
5. Stir in any accumulated chicken juice. Turn the heat to low and whisk in the butter, one piece at a time. Off the heat, stir in the tarragon and season with salt and pepper. Spoon the sauce over the chicken before serving.
From The America's Test Kitchen Cook Book page 336
