Dinner Tonight: Flattened Chicken Breasts With Shallot And White Wine Sauce Recipe

• 2 boneless, skinless, chicken breasts
• 4 teaspoons vegetable oil
• 1/2 medium shallot, minced
• 6 tablespoons chicken broth
• 1/4 cup dry white wine
• 1/2 teaspoon fresh thyme, minced
• 1 1/2 tablespoons butter
• Salt and pepper

1. Tear off two large pieces of plastic wrap. Smear a teaspoon of oil in between the pieces. Lay a breast in between, then pound with a mallet or a large pot until the meat is about 1/4 inch thick. Repeat with the other four cutlets.
2. Season the 4 cuts with salt and pepper. Pour 2 teaspoons of the vegetable oil into a large skillet over medium-high heat. When hot, place two of the cutlets in skillet and cook for two minutes. Flip and cook for 15-30 seconds, or until firm to the touch. Transfer to a plate and cover with foil. Cook the other two fillets in the same way.
3. Remove the skillet from the heat, and add 1 teaspoon of oil and the shallot. Cook the shallot with the residual heat of the skillet for about 30 seconds. Return to the medium-high heat and pour in the white wine and chicken broth. Scrap the skillet with a pair tongs to dislodge the brown bits on the bottom. Bring to a boil, then reduce to a simmer and cook until reduced by to about 1/2 cup, about 5 minutes.
4. Add the butter, 1/2 tablespoon at a time, to the skillet. Stir until incorporated and add more butter. Sprinkle in the thyme and season with salt and pepper.
5. Plate the chicken pieces and pour the sauce on top.

chicken breasts, vegetable oil, shallot, chicken broth, white wine, fresh thyme, butter, salt

Taken from www.seriouseats.com/recipes/2008/08/flattened-chicken-breasts-with-shallot-and-white-wine-sauce-recipe.html (may not work)