Chicken Breasts with Pan Gravy

This is an easy recipe especially if you use the frozen chicken breasts.


Chicken Breasts with Pan Gravy

4--7 to 8 oz. skinless, boneless chicken breasts
salt and pepper
1/4 cup flour
2 Tbsp extra-virgin olive oil
2 shallots finely chopped (you can use green onion or minced yellow onion, if necessary)
1/2 cup dry white wine or cooking sherry
1 cup chicken broth
2 Tbsp. butter

Lightly season the chicken on both sides with salt and pepper, then coat with flour, shaking off any excess.
In a large skillet, heat the 2 Tbsp. olive oil over medium-high heat. (Let the skillet get good and hot before adding the chicken.)
Add the chicken and cook until golden and cooked through.  Transfer to serving plate to let rest when the chicken is done.
Add the shallots or green onion and cook until translucent.  (I sometimes add a clove of minced garlic at this point and saute briefly before pouring in the wine.)
Pour in the wine and cook, stirring up the browned bits from the bottom of the pan.  Cook until the wine is reduced and syrupy usually 1 to 2 minutes.
Pour in the chicken broth and boil until reduced by half, about 2 minutes.
Turn off the heat and stir in the butter and any juices from the resting chicken.  Season the sauce to taste with salt and pepper and spoon over the chicken.