Last weekend I made Martin's recipe for chicken breasts in a tarragon vinegar sauce. It was absolutely delicious. I deviated slightly from the recipe in that I didn't strain the shallots and herb out of the sauce as would have made a more elegant presentation. Also, I deboned the chicken breasts before cooking and rafted the cooked pieces on a slice of grilled french bread for service. For wine, we had an '83 Marbuzet from St. Estephe which was elderly enough to make a fine pairing for a light and delicate meat like chicken.
Thanks, Martin!
Here's the proof, though I'm not very proud of this plating:
