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© Meredith Corporation. All rights reserved. Used with permission.
Place each chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/4 inch thick. Discard plastic wrap. Sprinkle the chicken with salt and pepper.
Melt 1 tablespoon butter in a 12-inch skillet over medium-high heat. Reduce heat to medium. Add chicken to pan; cook for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. Remove pan from heat.
Add wine (or broth), broth and shallot (or onion) to the hot pan; return to heat. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to a boil. Boil gently, uncovered, for about 10 minutes or until liquid is reduced to 1/4 cup. Reduce heat to medium-low.
Stir in cream. Add the remaining 4 tablespoons butter, 1 tablespoon at a time, stirring until butter is melted after each addition. Sauce should be slightly thickened. Season to taste with additional salt and pepper. Serve sauce over chicken.