INGREDIENTS
1 tsp
sweet paprika
1 tsp
yellow curry powder
4
large (about 8 ounces each) boneless, skinless chicken breasts
Kosher salt
Canola oil
3 tbsp
unsalted butter
1 tbsp
minced shallot
1/4 cup
dry white wine
1 cup
chicken stock
1 tbsp
chopped fresh tarragon
Freshly ground black pepper