Heat a tablespoon of butter along with olive oil in a sizable skillet over medium heat.
Season the chicken breast with salt and pepper, then brown it on both sides in the skillet.
Cover it and let it cook for about 10 minutes or until the juices run clear.
Set the chicken aside and keep it warm.
In the same skillet, cook shallots and garlic over medium heat until they become tender.
Add wine and let it heat through, then pour in the broth.
Let it cook for about 5 minutes until it reduces and thickens slightly.
Finally, stir in the remaining butter until melted.
Serve the sauce over the chicken.
4 servings
6 oz