Chicken with Pan Sauce

Don't be fooled by the photo, I know it is not the best photo and it certainly didn't capture how absolutely delicious this dish was. The sauce was amazing, I could eat it all by itself.

Chicken with Pan Sauce

Adapted from Thyme for Food

2 skinless, boneless chicken breast halves

Kosher Salt

Fresh Ground Black Pepper (the original recipe calls for grains of paradise)

2/3 cups dry white wine

1/2 cup chicken broth

2 green onions, finely chopped (the original recipe calls for Shallots, I didn't have any)

2 tbsp half and half

5 tbsp butter, cold

Place each chicken breast between two sheets of plastic wrap. With the flat side of a meat mallet, pound the chicken until it’s an even thickness of about ¼ inch.

Remove plastic wrap and season with salt and fresh ground pepper.

In a 10 inch skillet, melt 1 tablespoon of the butter over medium-high heat. Reduce the heat to medium and cook the chicken for 6 to 8 minutes or until no longer pink, turning once.

Transfer the chicken to a platter and cover with foil to keep warm.

Add the wine, chicken broth and shallots to the skillet. To de-glaze the skillet, stir and scrape the brown bits from the bottom of the skillet with a wooden spatula. Bring to the boil. Boil gently for 10 to 15 minutes or until the liquid has reduced to ¼ cup.

Reduce the heat to low.Stir in the cream. Add the remaining butter, one tablespoon at a time, stirring well after each addition until the butter melts. The sauce should be slightly thickened. Season to taste with additional salt and ground pepper. Spoon over the chicken and serve.