Boneless Chicken Breast with Shallot & White Wine Sauce
2 boneless, skinless, chicken breasts
4 teaspoons vegetable oil
1 small shallot, minced
6 tablespoons vegetable broth
1/4 cup dry white wine
1/2 teaspoon fresh thyme, minced
1 1/2 tablespoons butter
Salt, to taste
black pepper, to taste
Trim the chicken of any fat, then cut into two halves. Pound out the chicken breasts with a mallet or heavy pot.
Season both sides with salt and pepper. Heat a large skillet over medium-high heat and add 2 teaspoons of vegetable oil. Once hot, place two of the chicken cutlets into the skillet and cook for about two minutes. Turn over and cook for another 30-60 seconds, or until cooked through. Transfer to a plate and cover with foil to keep warm. Cook the other two cutlets using the same method.
Remove the skillet from the heat, and add 1 teaspoon of oil and the minced shallot. Cook the shallot in the pan for about 30 seconds before returning the pan to medium-high heat. Pour in the white wine and vegetable broth. Scrape the skillet with a wooden spoon to lift any brown bits on the bottom of the pan. Bring to a boil, then reduce to a simmer and cook for about 5 minutes.
Add the butter, 1/2 tablespoon at a time, to the skillet. Stir until melted and then add more butter. Finally, add in the thyme and season with salt and pepper.
Plate the chicken pieces and pour the sauce on top.