Chicken Breasts with Pan Gravy

From Every Day with Rachael Ray
October 2007

FOUR SERVINGS
Prep Time: 20 min
Cook Time: 12 min

What you need:
  Four 7- to 8-ounce skinless, boneless chicken breasts
  Salt and pepper
  1/4 cup flour
  2 tablespoons extra-virgin olive oil
  2 shallots, finely chopped
  1/2 cup dry white wine
  1 cup chicken broth
  2 tablespoons butter

1. Lightly season the chicken on both sides with salt and pepper, then coat with the flour, shaking off any excess.
2. In a large skillet, heat the 2 tablespoons olive oil over medium-high heat. Add the chicken and cook until golden and cooked through, 3 to 4 minutes on each side. Transfer to serving plates to rest.
3. Add the shallots to the skillet and cook until just translucent, about 1 minute. Pour in the wine and cook, stirring up the browned bits from the bottom of the pan, until reduced and syrupy, 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.

I love Rachael Ray because I can do her recipes (most of the time). Plus I love gravy so I will be making this recipe SOON!

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