making sauce in a pan and a recuipe to use it

PAN SAUCE:
Transfer cooked meat to a plate to rest, leaving behind all the crispy browned bits.

Add chopped shallots in the pan and cook until just translucent.

Pour in wine to deglaze the pan, then scraped up all the browned bits

Cook until the sauce is reduced and syrupy

Add broth, bring to a boil until reduced by half

Stir in butter and any juices from the resting meat, season to taste

CHICKEN BREASTS WITH PAN GRAVY
Four 7-8 ounce skinless boneless chicken breast
salt and pepper
1/4 cup flour
2 Tablespoons extra virgin olive oil
2 shallots finely chopped
1/2 cup dry white wine
1 cup chicken broth
2 Tablespoons butter

1.Lightly season the chicken or both sides with salt and pepper, then coat with the flour, shaking off any excess.

2. In a large skillet, heat the 2 Tablespoons olive oil over medium high heat. Add the chicken and cook until golden and cooked through 3-4 minutes on each side. Transfer to serving plate to rest

3. Add the shallots to the skillet and cook until translucent, about 1 minute. Pour in the wine and cook, stirring up the browned bits, from the bottom of the pan, until reduced and syrupy. 1 to 2 minutes. Pour in the chicken broth, and boil until reduced by half, about 2 minutes. Turn off the heat and stir in the butter and any juices from the resting chicken. Season the sauce to taste with salt and pepper and spoon over the chicken.