Ingredients
4
boneless skinless chicken breasts (about 1 1/4 lb)
1
medium shallot, chopped
1/4
cup chopped fresh chervil leaves
1/4
cup chopped fresh tarragon leaves
1/2
cup dry white wine or chicken broth
1
tablespoon lemon juice
1/2
teaspoon salt
Cracked pepper, if desired
Preparation
Heat 10-inch skillet over medium-high heat until hot.
Cook all ingredients except pepper in skillet 15 to 20 minutes, turning chicken once, until juice of chicken is clear when center of thickest part is cut (170°F). Sprinkle with pepper.
