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1
In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
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2
Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick.
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3
Repeat with remaining breasts.
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4
(Chicken may be wrapped and refrigerated for up to 12 hours.)
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5
Preheat oven to 200 degrees.
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6
Season chicken on both sides with salt.
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7
In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan.
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8
Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes.
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9
Turn and cook for another 1 to 1 1/2 minutes.
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10
Transfer to a baking sheet and keep warm in oven.
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11
Wipe out skillet and return to medium heat.
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12
Add 1 tablespoon of butter and shallot, and saute for 30 seconds, swirling pan to coat shallot with butter.
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13
Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute.
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14
Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
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15
Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet.
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16
Swirl to melt butter, and season to taste with salt and pepper.
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17
Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.
