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Chicken Breast with White Wine Pan Sauce

Original recipe from The Bonne Femme Cookbook
kept bybeberequin
recipe by

4 boneless, skinless chicken breast halves (about 1¼ pounds total)
Salt and freshly ground black pepper to taste
3 tablespoons unsalted butter
2 tablespoons snipped fresh parsley, chives, or chervil, or a combination
1 large shallot, finely chopped
¾ cup low-sodium chicken broth
¾ cup dry white wine
1 tablespoon heavy cream (optional)

Halve each chicken breast horizontally. Season both sides with salt and pepper.

In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the chicken (in batches, if necessary) and cook, turning once, until no longer pink inside, 6 to 8 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the chicken to a platter, sprinkle with the parsley, and cover with foil to keep warm.

Add the shallot to the pan and sauté briefly, until translucent. Add the chicken broth and white wine to the pan; stir with a whisk to loosen any browned bits from the bottom of the pan. Bring to a boil and boil until the liquid is reduced to about ½ cup—this should take 4 to 5 minutes, depending on the heat and your pan size. Whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time; if you like, add the cream. Cook the sauce to the desired consistency, and season with additional salt and pepper. Arrange the chicken on four dinner plates, spoon the sauce over the chicken breasts, and serve.



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