Pan Seared Chicken with Shallots
- 2 shallots, chopped
- 1 clove garlic, minced
- 1/3 cup dry white wine
- 1/2 cup chicken broth
3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 4 skinless, boneless chicken breast halves - pounded thin
- salt and pepper to taste
1 tablespoon butter and heat olive oil in a large skillet over medium
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.
shallots and garlic into skillet over medium heat, and cook until
Stir in wine, and cook until heated through.
Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened.
Mix in the remaining butter until melted. Serve the sauce over the chicken.