2-4 Boneless Chicken Breasts
1 cup Chicken Stock/Broth
1 cup White Wine
3 tbls Butter
4-5 Sprigs of Thyme
1-2 Shallots
Pound Chicken to 1/4 thickness
Dice Shallot
Preheat large skillet over med/high heat. Coat pan with olive oil. Salt & pepper chicken.
Cook 1-side for approx. 2-3 minutes.
Flip for another 1-2 minutes.
After all chicken has finished cooking.
Brown Shallot with more olive oil in dirty pan.
Add chicken stock and wine to dirty pan. Cook liquid down to 1/2 original volume. Add Thyme. Add butter 1 tbls at a time.
Originally served with Brown Rice (excellent). Rice took 45 minutes to cook. Used chicken stock and white wine instead of water for rice.
Start rice 20-25 minutes before chicken.
1 cup Chicken Stock/Broth
1 cup White Wine
3 tbls Butter
4-5 Sprigs of Thyme
1-2 Shallots
Pound Chicken to 1/4 thickness
Dice Shallot
Preheat large skillet over med/high heat. Coat pan with olive oil. Salt & pepper chicken.
Cook 1-side for approx. 2-3 minutes.
Flip for another 1-2 minutes.
After all chicken has finished cooking.
Brown Shallot with more olive oil in dirty pan.
Add chicken stock and wine to dirty pan. Cook liquid down to 1/2 original volume. Add Thyme. Add butter 1 tbls at a time.
Originally served with Brown Rice (excellent). Rice took 45 minutes to cook. Used chicken stock and white wine instead of water for rice.
Start rice 20-25 minutes before chicken.