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1
Season the chicken breasts with salt and pepper on both sides.
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2
Pre-heat your saute pan (frying pan) until drops of water quickly evaporate. This means the pan is at least 212u00b0F.
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3
Heat butter and oil in a heavy bottomed pan over high heat until butter stops foaming and just starts to turn a light brown.
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4
Saute the breasts until they are lightly browned on one side, approximately 3 minutes.
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5
Turn breasts over and saute for another 3 minutes, again until lightly browned. (At this point the meat should be firm to the touch.).
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6
Transfer the chicken breasts to a plate, cover with aluminum foil, and keep warm in the oven or toaster oven set at low.
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7
Remove the pan from the head source, and add half of the wine to deglaze the pan, stirring to dissolve the flavorful brown particles stuck to the pan.
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8
Return pan to the stove and add the shallots and cook until translucent, about 2 minutes.
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9
Add the garlic and cook for 1 minute, making sure the garlic doesn't burn. (It makes the dish bitter if it does).
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10
Add the remaining wine and reduce (boil) until only a trace of wine is left in the pan.
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11
Add the chicken stock and reduce to half the original amount, approximately 6-7 minutes.
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12
Add the cream, and again reduce until the sauce is thick enough to coat a spoon.
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13
Spoon sauce over cutlets and serve.
