Seriously folks, this is pretty much the only chicken recipe you need, because it's a basic chicken with pan sauce that you can customize it to make whatever kind of chicken that you want. If you have the New Better Homes & Gardens cookbook, it's page 466. I love this recipe. Seriously. If you commit one recipe to memory, let this be it! It is so dang versatile!
Chicken with Pan Sauce
-4 boneless, skinless chicken breasts, pounded to 1/4 inch
-2/3 cup dry white wine
-1/2 chicken stock
-1/4 cup shallot or onion finely chopped
-Salt and Pepper for seasoning (or substitute any seasoning you want)
-2 tablespoons of cream or milk
-One to Five Tablespoons of butter
After pounding, season chicken breasts. Heat one tablespoon butter in a skillet over medium high heat. Saute the chicken about 6-8 minutes, flipping once, until cooked through. Remove the chicken. Toss the onion or shallot into the pan, until they're brown and tender. I usually throw in garlic, because I love garlic. Once they're tender, add the wine and chicken stock. Bring to a boil, and boil 10-15 minutes until the sauce has reduced to about 1/4 cup. Add the milk/cream, and stir into sauce. Next, add butter one tablespoon at a time until the sauce is nice and golden brown. It will thicken a bit. NOW, you have options.
This is the point, where you can make the chicken any way you want. You could add 2 tsp balsamic vinegar and 2 tsp capers. Or, you could add 2 tsp lemon juice and 2 tsp basil. Or, add 2 tsp lemon juice and a tablespoon of capers (which makes a quick Chicken Picatta!!). Or, you could add 2 tsp italian seasoning, and some diced tomatoes. Another option is to add 2 tsp dijon mustard and 2 tsp parsley. Last night, I added lemon pepper and some lemon juice. And more garlic.
[If you're really thinking ahead, you could season the chicken at the beginning with a coordinating spice. But plain old salt & pepper works too.]
Now, return the chicken to the pan, and turn to coat in sauce. Let it simmer on low for a few minutes to take on some of the sauce flavor. Then, about 2 minutes before you're ready to serve, remove from the heat. This makes the sauce congeal a bit...but in a good way...and thickens it to an almost gravy like consistency that is perfect for spooning over the chicken and some wild rice.