IF THE CHICKEN STICKS TO THE SKILLET A LITTLE WHILE COOKING, DON’T WORRY—THE BROWNED BITS LEFT IN THE SKILLET GIVE THE FINISHED SAUCE A DELICIOUS CARAMELIZED FLAVOR.
START TO FINISH 35 minutes
1. Place each chicken breast between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about ¼ inch thick. Discard plastic wrap. Sprinkle chicken with salt and pepper.
2. In an extra-large skillet heat oil over medium-high heat. Add chicken to skillet; cook 5 to 6 minutes or until no longer pink, turning once. Remove chicken from skillet; keep warm. Remove skillet from heat.
3. For sauce, add wine, broth, shallot, and desired Sauce Add-In (right) to the hot skillet. Return skillet to heat. Cook and stir to scrape up the browned bits from the bottom of the skillet. Bring to boiling. Boil gently, uncovered, 10 minutes or until liquid is reduced to ¼ cup. Reduce heat to medium-low.
4. Stir in cream. Add butter, 1 Tbsp. at a time, stirring until butter melts after each addition. Sauce should be slightly thickened. Season to taste with additional salt and pepper. Serve sauce over chicken. MAKES 4 SERVINGS.
CHICKEN WITH MUSHROOM PAN SAUCE Prepare as directed, except add 1 cup assorted sliced fresh mushrooms to skillet with shallot. Cook until tender and golden. Add wine and broth; continue as directed.
CHICKEN WITH TOMATO-PARMESAN PAN SAUCE Prepare as directed, except add ½ cup quartered grape tomatoes to skillet with shallot. Stir 2 Tbsp. grated Parmesan cheese into finished sauce.
CHICKEN WITH BALSAMIC-CAPER PAN SAUCE Prepare as directed, except stir 2 tsp. balsamic vinegar and 2 tsp. drained and rinsed capers into finished sauce.
CHICKEN WITH BACON-LEEK PAN SAUCE Prepare as directed, except add ½ cup sliced leek to skillet with shallot. Stir 3 slices crumbled crisp-cooked bacon into finished sauce.
PER SERVING 287 cal., 20 g fat (10 g sat. fat), 96 mg chol., 458 mg sodium, 3 g carb., 0 g fiber, 19 g pro.