How to Make Chicken Breasts with Pan Gravy

Sauce it up in the kitchen! This cook chicken breast and make pan gravy afterwards.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Four 7 ounce skinless, boneless chicken breasts
• salt and pepper
• 1/4 cup flour
• 2 tablespoons extra virgin olive oil
• 2 shallots, finely chopped
• 1/2 cup dry white wine
• 1 cup chicken broth
• 2 tablespoons butter

1. 

   First, through out the instant gravy, because you'll make your own!

2. Lightly season the chicken on both sides with salt and pepper.

3. Coat the seasoned chicken with flour and shake of any excess.

4. Heat the 2 tablespoons olive oil over medium high heat in a large skillet. Add the chicken and cook until golden and cooked through, 3 to 4 minutes on each side. Transfer to serving plates to rest.

5. Add the shallots to the skillet and cook until just translucent, anout 1 minute. Pour in wine and cook, stirring up the browned bits from the bottom of the pan, until syrupy, 1 to 2 minutes.

6. Pour in the chicken broth and boil until reduced by half, about 2 minutes.

7. Turn off the heat and stir in the butter and any juices from the resting chicken. Season the sauce to taste with salt and pepper and spoon over chicken.