Pan-seared chicken breasts with white wine sauce

This one of our favorites.

Use a 12 inch skillet here so that the chicken has enough room to brown or do it in two batches.  If you'd like a cream sauce, simply replace the butter with 4 tablespoons of heavy cream and simmer until thickened.  Parley, basil, thyme or dill can be substituted for the tarragon.

CHICKEN
1/2 cup all0purpose flour
4 boneless, skinless chicken breasts (6 to 8 ounces each), trimmed.  *I like to fillet them so they are thinner.
salt and pepper
2 tablespoons vegetable oil

VERMOUTH SAUCE
1 tablespoon vegetable oil
1 shallot, minced
salt
3/4 cup low-sodium chicken broth
1/2 cup dry vermouth or white wine *I often use cooking wine .
3 tablespoons unsalted butter. cut into 3 pieces and chilled
2 teaspoons minced tarragon or 1 teaspoon dried
pepper

1.  For the chicken: Adjust an oven rack to the lower-middle position and heat the oven to 200 degrees.  Spread the flour in a shallow dish.

2.  Pound the thicker ends of the breasts as needed.  Pat dry with a paper towel, then season with salt and pepper.  Dredge through the flour to coat and shake off any excess.

3.  Heat the oil in a 12 inch skillet over medium high heat until light golden brown on both sides, about 10 minutes.  Transfer the chicken to a plate and keep warm in the oven.

4.  For the sauce: Add the oil to the skillet and return to medium-heat until shimmering.  Add the shallot and 1/4 teaspoon salt and cook until softened, about 2 minutes.  Stir in the broth and vermouth, scraping up any browned bits, and simmer until reduced and slightly syrupy, about 8 minutes.

5.  Stir in any accumulated chicken juice.  Turn the heat to low and whisk in the butter, one piece at a time.  Off the heat, stir in the tarragon and season with salt and pepper.  Spoon the sauce over the chicken before serving.

From The America's Test Kitchen Cook Book  page 336