Fresh tarragon is not only a lovely flavor pairing for seafood, but also chicken. With its natural anise-flavor, a little goes a long way, and it can add a nice brightness to a simple dish like this one. I used thinly sliced chicken cutlets for this dish, and added some sliced garlic to the saute pan along with the minced shallots.  Other than those few ingredients, all you need are olive oil, butter, salt, pepper and either white wine or dry vermouth.  The olive oil is used to cook the chicken cutlets through, and the butter is used to create a beurre blanc-like sauce studded with the cooked alliums and fresh tarragon.  This sauce would really compliment seared scallops or pan-seared fish as well.

(To view this recipe, click on the following link: http://www.finecooking.com/recipe/chicken-with-tarragon-vermouth)

Tagged: beurre blanc, butter, chicken, chicken cutlets, chicken with sauce, chicken with tarragon and vermouth, dry vermouth, easy chicken, Fine Cooking, fresh tarragon, shallots, tarragon, white wine, wine, www.FineCooking.com