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© Meredith Corporation. All rights reserved. Used with permission.
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. Remove plastic wrap. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
In a large skillet, heat 1 tablespoon butter over medium-high heat until melted. Reduce heat to medium. Add chicken; cook for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a serving platter; keep warm.
Add wine, broth and shallots to the hot skillet. Bring to boiling, stirring to scrape up the crusty browned bits from bottom of pan; reduce heat. Boil gently, uncovered, for 10 to 15 minutes or until liquid is reduced to 1/4 cup.
Reduce heat to medium-low. Stir in whipping cream. Add the remaining 4 tablespoons butter, 1 tablespoon at a time, stirring after each addition until butter is melted. Sauce should be slightly thickened. Season to taste with additional salt and pepper. Serve chicken with sauce.