Velvety Herbed Chicken Supreme with Creamy Shallot Reduction

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped

• 2 tablespoons unsalted butter
• 4 pieces shallots, thinly sliced
• 1 cup dry white wine
• 1 cup chicken stock, homemade or low-sodium
• 1 cup heavy cream
• 1 teaspoon salt

Method

1. 01
   Season the chicken breasts with salt, pepper, thyme, and rosemary.
2. 02
   In a large skillet, heat butter and olive oil over medium-high heat until the butter is melted and foamy.
3. 03
   Add the chicken breasts to the skillet and cook for 6-7 minutes on each side until golden and cooked through. Remove from the skillet and keep warm.
4. 04
   In the same skillet, add butter and sliced shallots. Sauté for about 5 minutes until the shallots are soft and translucent.
5. 05
   Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it reduce by half.
6. 06
   Add chicken stock to the skillet and bring to a simmer. Let it reduce by half again.
7. 07
   Stir in the heavy cream and salt, and continue to simmer until the sauce thickens to a creamy consistency.
8. 08
   Return the chicken to the skillet, spooning the sauce over the top, and let them heat through for about 2-3 minutes.
9. 09
   Serve the chicken breasts topped with the creamy shallot reduction sauce.