Sautéed Chicken Breasts With Shallots And Garlic

1. 1

   Season the chicken breasts with salt and pepper on both sides.

2. 2

   Pre-heat your saute pan (frying pan) until drops of water quickly evaporate. This means the pan is at least 212u00b0F.

3. 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.

4. 4

   Saute the breasts until they are lightly browned on one side, approximately 3 minutes.

5. 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.).

6. 6

   Transfer the chicken breasts to a plate, cover with aluminum foil, and keep warm in the oven or toaster oven set at low.

7. 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.

8. 8

   Return pan to the stove and add the shallots and cook until translucent, about 2 minutes.

9. 9

   Add the garlic and cook for 1 minute, making sure the garlic doesn't burn. (It makes the dish bitter if it does).

10. 10

    Add the remaining wine and reduce (boil) until only a trace of wine is left in the pan.

11. 11

    Add the chicken stock and reduce to half the original amount, approximately 6-7 minutes.

12. 12

    Add the cream, and again reduce until the sauce is thick enough to coat a spoon.

13. 13

    Spoon sauce over cutlets and serve.

* Per serving · 4 servings · Values may vary.