Preparation

• Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper.
  
• 在10英寸的直侧炒锅锅中，将油加热到中高热直至其闪光灯。加入一半的鸡肉，然后翻转一次，直到轻微褐色，几乎没有煮熟，每侧1到2分钟。转移到板块;用剩下的鸡重复。用箔盖住以保持温暖。
  

• Return the pan to medium heat and, if it looks dry, add 1 Tbs. oil. Add the shallot and sauté, stirring with a wooden spoon, until softened, about 1 minute. Pour in the vermouth and scrape the pan with the spoon to loosen any browned bits. Let the vermouth simmer until reduced slightly, about 2 minutes. Reduce the heat to low and add the cold butter 2 or 3 pieces at a time, stirring after each addition until completely melted. Stir in the tarragon, taste the sauce, and add salt and pepper as needed. Add the chicken and any accumulated juices to the sauce and turn to coat the chicken with the sauce. Serve immediately.

Serve withClassic Scalloped Potatoes和Green Beans with Mustard-Tarragon Vinaigrette.

A zingy-crisp white wine with herbal notes will match the tarragon in this dish. A Sauvignon Blanc from New Zealand would be delicious.—Tim Gaiser