Instructions: Heat large skillet, add butter and olive oil. Dust cutlets with flour, shaking off any excess and slip into hot skillet when butter melts. Saute until golden brown on both sides, over high heat. This should take about 3 minutes, total. Dont overcook the chicken. Remove from skillet, add shallots and mushrooms and saute until mushrooms begin to give up their liquid. With heat still on high, add Madeira and scrape up any brown bits on the bottom of the skillet. Add the chicken stock and reduce the liquid in the pan by half. When the liquid is reduced, add 1 tsp. dried tarragon, salt and pepper to taste. Add the final tablespoon of butter, whisking to thoroughly incorporate it into the sauce. Return the chicken cutlets to the skillet, cover with sauce and serve.

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