|1/4 stick||Unsalted butter|
|1/4 cup||Dry white wine|
|1 lb||Thin-sliced skinless|
|1/8 tsp||Black pepper|
|1 1/2 tbs.||Olive oil|
|1/8 cup||Fresh tarragon (chopped)|
|1 1/2 tsp||Flat-leaf parsley (chopped)|
|1 tsp||Fresh lemon juice|
Cook shallot 1/2 tablespoon butter in a small heavy saucepan over moderate heat, stirring occasionally, until softened, about 2 minutes. Add wine and boil until most of the liquid is evaporated, about 3 minutes. Set aside.
Pat chicken dry and sprinkle all over with 1/4 teaspoon salt and 1/8 tsp. pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute chicken in batches, turning over once, until golden and just cooked through, about 2 minutes per batch. Transfer chicken to a platter and keep warm, loosely cover with foil.
Return shallot mixture to moderately low heat and add remaining butter, 1 cube at a time, whisking until incorporated. Remove from heat and whisk in tarragon, parsley, lemon juice and remaining salt and pepper. Spoon sauce over chicken.