16 ozuncooked boneless skinless chicken breast (two 8 oz. breast halves)
2 spray(s) cooking spray
1⁄4 tsp kosher salt
1⁄4tsp black pepper, freshly ground
2 tspolive oil
2 Tbsp uncooked shallot(s), finely chopped
4fl oz white wine, dry variety
1⁄4cup(s) reduced-sodium chicken broth
1⁄2tsp fresh thyme, finely chopped or 1/4 tsp each tarragon & chives
1pinch kosher salt
1Tbsp unsalted butter, cold, cut into small pieces
Instructions
Slice through each chicken breast lengthwise to form two thinner cutlets. Pound gently to even thickness, if necessary.
Coat a 12-inch skillet with cooking spray; set over medium-high heat until very hot. Season chicken with salt and pepper. Add chicken to pan; cook, undisturbed, until golden, about 2 minutes. Turn and cook until just cooked through, 1 to 2 minutes more. Transfer chicken to a platter; keep warm.
Add oil and shallots to same skillet; sauté 30 seconds. Add wine; cook, stirring to release brown bits from bottom of pan, and until reduced by half, 1 to 2 minutes. Add broth; simmer 1 minute more. Stir in thyme (or tarragon and chives), a pinch of salt and juices from chicken platter; remove pan from heat. Swirl in butter until sauce is creamy; spoon sauce over chicken.
Serving size: 3 oz chicken and 4 tsp sauce