Prep first. If you begin mincing the shallots and garlic when it's time to toss them in the skillet, you could overheat the oil and scorch the food.

Laraine Perri
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice through each chicken breast horizontally to form 2 thin cutlets. Warm a 12-inch skillet over medium-high heat; season chicken on both sides with salt and pepper. Add 1 Tbsp. oil to skillet; swirl to coat. Add chicken and cook, undisturbed, until golden, about 2 minutes. Turn and cook until just cooked through, 1 to 2 minutes longer. Transfer to a platter and tent with foil to keep warm.

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  • Add remaining 2 tsp. oil and shallot to skillet; sauté for 1 minute. Add wine and cook, stirring to release brown bits from bottom of skillet, until liquid has reduced by about half, 1 to 2 minutes. Add thyme and remove skillet from heat. Add butter and swirl until sauce is creamy. Spoon sauce over chicken and serve.

Nutrition Facts

224 calories; fat 11g; saturated fat 3g; mono fatg; poly fatg; protein 24g; carbohydrates 1g; fiberg; cholesterol 80mg; iron 1mg; sodium 373mg; calcium 9mg.