Chicken Breasts Sauteed in Butter With Brown Wine Sauce

"Supremes de volaille a brun": Sure this has an artery-clogging element to it. On the other hand, everyone in my family asked for seconds and cleaned their plates. (:

• Ready In: 20 mins
• Serves: 4

Ingredients

• For Chicken

• 4  boneless chicken breasts (pounded thin)
• 1⁄4 teaspoon salt
• 1  big  pinch pepper
• 1  cup flour (spread on 8-inch plate)
• 6  tablespoons  clarified butter

• For Sauce

• 1  tablespoon  minced shallot
• 1⁄4 cup port wine
• 2⁄3 cup  beef stock or 2⁄3 cup bouillon
• 2  tablespoons  minced parsley

Directions

1. Just before sauteing sprinkle the chicken breasts with salt and pepper, roll then in the flour and shake off excess flour.
2. Pour clarified butter into skillet to a depth of about 1/16". Set over moderately high heat. Add the breasts. Adjust heat as necessary to keep the butter from getting any darker than a deep yellow.
3. Saute for three minutes, then turn breasts and saute an additional 3 minutes. Press the tops with your finger. As soon as they are springy to the touch, they are done. Remove to a warm plate, leaving the butter in the pan.
4. For Sauce: after removing the breasts from the pan, add the shallots to the remaining butter and saute for a moment. Add the wine and stock and boil down rapidly over high heat until the liquid is lightly syrupy. Pour over the chicken and sprinkle with parsley.