Trim the chicken breasts and pound between two sheets of wax paper to 1/3-inch thick. Heat 2 tablespoons of butter with the oil in a large skillet over medium high heat.
Fry chicken, turning gently with tongs, for 4 minutes on a side, or until golden brown.
Remove from pan and keep warm. Pour grease out of the pan and add the remaining butter. Add shallots and garlic and saut, stir constantly for 3 minutes.
Add the stocks and wine and reduce by half. Add the tarragon, parsley, pepper and salt to taste.
To Freeze: Freeze in freezer safe container.
To Reheat: Reheat in a covered pan until heated through.