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["Instead of preparing the dish in 2 batches, you will get better results if you work 2 pans simultaneaously; divide ingredients between pans.", "Lay chicken breasts between sheets of plastic wrap and pound to 1/4"" thickness.", "Sprinkle with 1/4 teaspoon salt and black pepper.", "Dredge chicken in flour, patting off excess.", "In 2 large skillets over medium heat,warm 2 tablespoons butter or margarine in each pan until melted.", "Add chicken, 4 halves per pan, and cook until nicely browned on both sides, about 1 minute on each side.", "Remove chicken and set aside till needed.", "Reduce heat to low, divide shallots or green onions and pear between pans, sauteeing for 2 minutes.", "Then add mushrooms to each and saute for 2 minutes.", "Divide bourbon, Chardonnay and chicken broth between pans, increse heat to high and let sauce boil until slightly thickened and reduced by half, about 5 minutes.", "Return chicken to sauce, reduce heat to low and simmer until chicken is firm and cooked through, about 3 minutes.", "Season with remaining salt and pepper to taste.", "Place each chicken breast on a plate and divide the sauce among them.", "Sprinkle with walnuts and serve with white fluffy rice, roasted asparagus, and a nice Chablis or Sauvignon Blanc."]
