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© Meredith Corporation. All rights reserved. Used with permission.
Sprinkle chicken breasts with the salt and pepper. Place flour in a shallow dish; dip chicken in flour, turning to coat all sides.
Preheat a large skillet over medium-high heat. Add oil to skillet; swirl to lightly coat skillet. Add chicken breast halves, smooth sides down; cook about 5 minutes or until the chicken is golden brown.
Turn chicken; cook for 4 to 5 minutes more or until chicken is no longer pink (170°F). Transfer chicken to a warm serving platter; set aside.
For sauce: Add shallots to hot skillet; cook for 2 minutes, stirring frequently. Carefully add wine; cook about 1 minute more or until the liquid is reduced by half, stirring to scrape up any browned bits from bottom of skillet.
Add 1 cup chicken broth to skillet; cook for 3 to 4 minutes or until liquid is reduced by half. Stir in chives. Return chicken to skillet; heat about 30 seconds. Serve immediately.