Chicken With Shallots In White Wine - cooking recipe

Ingredients

2 chicken breasts
2 tablespoons flour
1/2 teaspoon basil
1/2 teaspoon marjoram
1/4 teaspoon black pepper
2 tablespoons olive oil
1/2 cup shallot, sliced (2-3 large whole shallots)
1 garlic clove, minced
1/3 cup chicken broth
1/3 cup dry white wine

Preparation

Pound chicken breasts to 1/4-inch thickness.
Combine flour, basil, marjoram and black pepper in a bowl.
Dredge chicken breasts in flour mixture (no need to dredge in egg/milk prior to dredging in flour mixture).
Heat 1 tbs. olive oil in a large skillet and saute shallots and garlic until tender but not opaque.
Remove shallots and garlic from skillet to a separate dish and cover.
Add 1 tbs. olive oil to the skillet and brown both sides of chicken (about 3 minutes on each side).
Combine chicken broth and wine in a small bowl.
When chicken is browned, add shallots and garlic back to skillet (on top of and around chicken).
Add broth and wine mixture to skillet.
Simmer on medium-low to low heat for 15 - 20 minutes or until liquid reduces to a thin gravy-type consistency.
Serve over pasta or rice.