Dinner Tonight: Flattened Chicken Breasts With Shallot And White Wine Sauce Recipe

1. 1

   Tear off two large pieces of plastic wrap. Smear a teaspoon of oil in between the pieces. Lay a breast in between, then pound with a mallet or a large pot until the meat is about 1/4 inch thick. Repeat with the other four cutlets.

2. 2

   Season the 4 cuts with salt and pepper. Pour 2 teaspoons of the vegetable oil into a large skillet over medium-high heat. When hot, place two of the cutlets in skillet and cook for two minutes. Flip and cook for 15-30 seconds, or until firm to the touch. Transfer to a plate and cover with foil. Cook the other two fillets in the same way.

3. 3

   Remove the skillet from the heat, and add 1 teaspoon of oil and the shallot. Cook the shallot with the residual heat of the skillet for about 30 seconds. Return to the medium-high heat and pour in the white wine and chicken broth. Scrap the skillet with a pair tongs to dislodge the brown bits on the bottom. Bring to a boil, then reduce to a simmer and cook until reduced by to about 1/2 cup, about 5 minutes.

4. 4

   Add the butter, 1/2 tablespoon at a time, to the skillet. Stir until incorporated and add more butter. Sprinkle in the thyme and season with salt and pepper.

5. 5

   Plate the chicken pieces and pour the sauce on top.

* Per serving · 4 servings · Values may vary.

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