Name: Chicken Breasts Sauteed In Butter With Brown Wine Sauce
Yield: 4 servings
Ingredients: For Chicken; 4 boneless chicken breasts (pounded thin); 1/4 teaspoon salt; 1 big pinch pepper; 1 cup flour (spread on 8-inch plate); 6 tablespoons clarified butter; For Sauce; 1 tablespoon minced shallot; 1/4 cup port wine; 2/3 cup beef stock or 2/3 cup bouillon; 2 tablespoons minced parsley

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["Just before sauteing sprinkle the chicken breasts with salt and pepper, roll then in the flour and shake off excess flour.", "Pour clarified butter into skillet to a depth of about 1/16"". Set over moderately high heat. Add the breasts. Adjust heat as necessary to keep the butter from getting any darker than a deep yellow.", "Saute for three minutes, then turn breasts and saute an additional 3 minutes. Press the tops with your finger. As soon as they are springy to the touch, they are done. Remove to a warm plate, leaving the butter in the pan.", "For Sauce: after removing the breasts from the pan, add the shallots to the remaining butter and saute for a moment. Add the wine and stock and boil down rapidly over high heat until the liquid is lightly syrupy. Pour over the chicken and sprinkle with parsley."]

Chicken Breasts Sauteed In Butter With Brown Wine Sauce

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