Pan Seared Chicken Breasts with Shallots

Yields: 4 servings

3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves, 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 tablespoon 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, and continue cooking 5 minutes, or until reduced and slightly
thickened. Mix in the remaining butter until melted. Serve the sauce over the
chicken.

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