1. Cook the chicken in 2 tablespoons of butter in a heavy skillet over gentle heat until done. 2. Arrange the chicken on a serving dish and keep warm. 3. Add the shallot to the pan, with the red wine. Bring to a boil and continue boiling for 1 minute. 4. Add the stock and boil briskly until reduced by half. 5. Stir in the remaining butter in small pieces and season to taste. 6. Just before serving, pour the sauce over the chicken. ---------------------------------------------------------------------------
Nutrition
Ingredients
