Sauteed Chicken with Butter Wine Pan Sauce

Step 1: Trim and rinse chicken breasts, pat dry with paper towel. Pound the chicken with a meat tenderizer so the breasts cook evenly. Season with salt & pepper.

Step 2: Heat butter and olive oil until butter foams and is very hot. Add the chicken breasts and leave them alone for about 5 minutes while the bottom gets nice and crusty and brown. Once properly browned, the chicken will loosen itself.

Step 3: Turn chicken and cook another 4 minutes or until almost cooked through, remove from skillet and keep warm.

Step 4: Pour the wine into the skillet and scrape to dissolve all of the browned bits, bring the wine to a boil.

Step 5: When the wine has cooked down to about half, add the broth, continue cooking until the sauce is syrupy. Return chicken pan, coat with the sauce and simmer for about 5 more minutes or until chicken is completely cooked.