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15 minutes
20 minutes
35 minutes
- 3 tablespoons unsalted butter, divided
- 4 skinless, boneless chicken breast halves - pounded thin
- salt and pepper to taste
- 2 shallots, chopped
- 1 clove garlic, minced
- 0.33333334326744 cup dry white wine
- In a large skillet over medium heat, combine 1 tablespoon of butter and olive oil. Season chicken with salt and pepper, then sear on both sides until golden brown. Cover and cook for 10 minutes or until chicken juices run clear. Set aside and keep warm.
- Sauté shallots and garlic in a skillet over medium heat until tender. Add wine and cook until heated through. Pour in broth and cook for 5 minutes, allowing it to reduce and slightly thicken. Stir in the remaining butter until melted. Serve the sauce over the chicken.
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