Basil Chicken
2 lbs. boneless, skinless chicken breat halves (about 2-3)
Salt and black pepper
2 TBSP. oil, more as needed
2 TBSP. minced shallot
1/2 C. reduced-sodium chicken broth
1/4 C. dry white wine or white grape juice
1 TBSP. cold unsalted butter
2 TBSP. choppped fresh basil
Trim the chicken removing any fat, and slice on an angel into 3/4 inch thick pieces; season genourously with salt and pepper. In a skillet, heat oil over medium-high heat until it shimmers. Cook the chicken in batches, do not crowd the pan, flipping once, until lightly brown and just barely cooked through, 1 to 2 minutes per side. Transfer to a plate; repeat with remaining chicken, adding more oil as needed. Cover with foil to keep warm.
Return the pan to medium heat, and if it looks dry, add 1 tspb. oil. Add the shallots and saute, stirring with a wooden spoon, until softened about 1 minute. Pour in the white wine or white grape juice and until almost evaporated. Add the chicken broth then simmer until reduced slightly, about 2 minutes. Take off the heat, whisk in the butter and basil. Taste the sauce, adding salt and pepper as needed. Add the chicken any any accumulated juices to the sauce and turn to coat the chicken.
