Pan Seared Chicken with Tarragon Butter Sauce

1/8 Shallots (chopped)
1/4 stick Unsalted butter
1/4 cup Dry white wine
1 lb Thin-sliced skinless
1/4 tsp Salt
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.