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1
Whisk 4 1/2 tablespoons butter, 1 tablespoon tarragon vinegar, fresh tarragon, mustard, and parsley in small bowl.
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2
Arrange chicken in single layer in 13x9x2-inch glass baking dish.
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3
Sprinkle with remaining 1 1/2 tablespoons tarragon vinegar.
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4
Let stand at room temperature 30 minutes.
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5
Pat chicken dry.
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6
Sprinkle both sides of chicken with dried tarragon, salt, and pepper.
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7
Bring large pot of salted water to boil.
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8
Meanwhile, melt remaining 1 1/2 tablespoons butter with oil in large skillet over medium-high heat.
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9
Add chicken and saute until brown and cooked through, about 5 minutes per side.
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10
Transfer to platter.
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11
Place rounded teaspoon tarragon butter on each chicken breast.
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12
Tent loosely with foil to keep warm.
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13
Add vegetables to boiling water.
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14
Cook until crisp-tender, about 3 minutes; drain.
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15
Transfer to bowl.
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16
Toss with remaining tarragon butter; season with salt and pepper.
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17
Arrange vegetables around chicken, garnish with tarragon sprigs, and serve.
