Shelly's Recipe

PAN SEARED CHICKEN BREASTS WITH SHALLOTS

Category: Chicken

3 tbsp unsalted butter, divided
1 tbsp olive oil
4 boneless, skinless chicken breasts, pounded thin
Salt and pepper, to taste
2 shallots, chopped
1 clove garlic, minced
1/3 cup dry white wine
1/2 cup chicken broth

Melt 1 tbsp butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper and brown on both sides in the skillet. Cover, and continue cooking 10 minutes or until chicken juices run clear. Set aside and keep warm.

Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine and cook until heated through. Stir in broth, continue cooking for 5 minutes or until reduced and slightly thickened. Mix in remaining butter until melted. Serve sauce over chicken. Serves 4