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Chicken Breast with Shallots, and Herb-Cream Gravy
2 chicken breasts, butterflied
2 Tbsp vegetable oil
2 Tbsp butter
4 shallots, sliced
1 tsp fresh thyme, picked and chopped
1 cup heavy cream
2 Tbsp fresh chopped parsley
Salt and pepper
In a heavy bottomed pan over medium heat, add the oil and place the chicken in the pan. Sear it for 3-5 minutes on each side or until it has a lovely golden brown color. Transfer the chicken to a clean plate. Add the butter to the pan and add the shallots and thyme. Saute until the shallots are soft, fragrant, and translucent and/or lightly browned. Add the cream and place the chicken back in the pan. Adjust the heat so the cream is lightly bubbling, but not boiling. Cook for 8-10 minutes or until the cream has reduced by half. Add the parsley, season with salt and pepper, and serve.
