3 tbsp. unsalted butter, divided
1 tbsp. olive oil
4 skinless, boneless chicken breast halves, pounded thin
2 shallots, chopped
2 cloves garlic, minced
1/3 dry white wine
½ cup chicken broth
1 tsp. flour
Melt butter, and heat olive oil in a large skillet over medium heat.
Season chicken with a little salt and pepper. Brown both sides of chicken breast in the skillet.
Cover, and continue cooking 10 minutes, or until chicken juices run clear.
Set chicken breast to the side and keep warm.
Mix shallots and garlic in a skillet over medium heat until tender. Stir in the white wine, cook until heated thoroughly.
Stir in chicken broth and cook for 5 minutes reducing till mixture starts to thicken. Mix in the remaining butter & flour until melted and smooth.
Serve over chicken breasts.