Ingredients
Chicken
1 cup all-purpose flour
1 1
2 teaspoons salt1 teaspoon pepper
4 thin-sliced chicken breasts or 2 butterflied chicken breasts
1 tablespoon clarified butter or neutral-flavored high-heat oil
Pan Sauce
2 to 3 shallots, sliced or diced
4 cup red or white wine1
2 to 3 4 cup chicken stock1 teaspoon fresh thyme leaves, if desired
1 teaspoon Dijon mustard, if desired
1 to 2 tablespoons cold Land O Lakes® Butter
1 to 2 tablespoons chopped flat-leaf parsley, if desired
*Substitute an equal amount of diced yellow onion. **Substitute brandy or cognac.