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Saute Chicken In The Oil And Butter Until Golden Brown (12 Minutes Per Side). Transfer Chicken To Serving Platter. Add Wine To Skillet, Shallots And Tomatoes. Cook Until Starts To Bubble. Turn Heat To High And Slowly Add Vinegar. Cook For An Additional 2-3 Minutes. Return Chicken To Skillet, Coat Well With Sauce, Cook Another 2-3 Mintues So That Chicken Absorbs Some Sauce. Garnish With Dried Tarragon,
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