Two boneless chicken breasts, cut in half, skin on
Fresh tarragon leaves (six leaves per breast half)
1/2 cup black beans
1/2 cup white beans
2 quarts chicken broth (preferably homemade or low-salt broth)
1 Vanilla Bean, split in half.
4 tablespoons butter
salt and pepper to taste
Carefully separate the skin from the chicken breasts. Slip tarragon leaves under the skin. Place in refrigerator until ready to cook.
Put white beans and black beans into separate sauce pans with 1 quart broth and 1/2 vanilla bean each. Cook until done. Drain off any extra liquid. Mix beans together, add 2 tablespoons of butter, a squeeze of lime juice and salt and pepper. Keep warm.
Heat a heavy skillet, then add chicken breasts, skin side down. Weight breasts with another skillet or brick wrapped in foil. Cook about 5 minutes. Remove from heat, remove weights and allow to cool down slightly.
Flip chicken breasts over and finish cooking in two tablespoons butter, just until meat is no longer pink.
Mound black and white bean compote on four plates. Place chicken breasts on top of compote. Garnish with tarragon sprigs.