Chicken Breasts with Pan Gravy Teri Tsang   From Every Day with Rachael Ray October 2007 FOUR SERVINGS Prep Time: 20 min Cook Time: 12 min 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.

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