I rarely watch TV. I watch Modern Family and Downton Abbey, but that’s it. And then my sister mentioned over Thanksgiving break that I should check out The Good Wife.
- Place the chicken breasts, one at a time, between two sheets of plastic wrap and pound to 1/4 inch thickness.
- In a large skillet, melt 1 tablespoon of the butter over medium-high heat. Add the chicken and cook, turning once, until no longer pink inside, 6 to 8 minutes. Transfer the chicken to a platter, sprinkle with herbs, and cover with foil to keep warm.
- Add the shallot to the pan and sauté briefly, until translucent. Add the chicken broth and white wine to the pan. Stir with a whisk to loosen any browned bits from the bottom of the pan. Bring to a boil and boil until the liquid is reduced to about 1/2 cup. Whisk in the remaining 2 tablespoons butter, 1 tablespoon at a time. If you like, add the cream. Cook the sauce to the desire consistency, and season with salt and pepper. Spoon the sauce over the chicken and serve!