Chicken with White Wine and Butter Sauce
- 4 chicken breast halves, pounded to ¼ inch thick
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 shallot, chopped
- ½ cup Warner Chardonnay Reserve , Riesling , Gewürztraminer
- 1 cup chicken broth
- 4 tablespoons cold butter, cut into tiny pieces
- Chopped fresh thyme or parsley
- Salt and pepper to taste
Put olive oil and butter in a large heavy saucepan and heat over medium high until butter is melted. Add chicken and cook until golden on both sides, about 3-4 minutes per side. Remove chicken but keep warm.
Add shallots and saute until tender, about 2-4 minutes. Add wine and reduce to a tablespoon or two.
Add broth and simmer for 5 minutes. Add butter and stir until it is melted. Stir in herbs and season to taste with salt and pepper.
Add chicken to the pan and turn the pieces over to coat with sauce.
Place chicken on warmed plates, drizzle pan sauce on top and serve immediately.