For the pan-seared chicken:
2 chicken breasts , boneless, skinless
Salt and pepper
2 tablespoons flour
1 tablespoon butter
1 tablespoon olive oil

For the shallot sauce:
1 tablespoon butter
4 Red Dog Farm shallots, finely chopped
2 cloves garlic, minced
1/2 cup dry red wine
1/2 cup chicken broth
2 green onions finely chopped

 

To pan sear the chicken:

Season the chicken breasts with salt and pepper on both sides and dredge them in 2 tablespoons of flour.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.

Sear the chicken breasts in the hot skillet for about 4 minutes on each side, without crowding them, until golden brown in color.

Remove from heat, cover and let the chicken sit for 10-15 minutes in the skillet, off heat, to allow chicken to cook through, until chicken juices run clear and the meat is no longer pink (the meat thermometer should register 165 degrees F in the thickest parts of the breast).

Remove chicken from the skillet and keep warm.

 

To make the shallot sauce:

Add shallots and garlic to the same skillet, over medium heat, adding 1 tablespoon of butter. Cook until onion is translucent.

Add the wine, bring to boil, and de-glaze the pan.

Add the chicken broth and continue cooking for about 5 or 6 more minutes on medium heat, stirring, until the sauce thickens from the flour bits in the skillet. Add more flour you have left from dredging, if needed.

To serve, spoon the sauce over the chicken.