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
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Step 1
First, through out the instant gravy, because you'll make your own!
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Step 2
Lightly season the chicken on both sides with salt and pepper.
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Step 3
Coat the seasoned chicken with flour and shake of any excess.
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Step 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.
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Step 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.
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Step 6
Pour in the chicken broth and boil until reduced by half, about 2 minutes.
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Step 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.








