1 shallot, about the size of a ping-pong ball

1 Tbsp butter

1 Tbsp oil

4 boneless, skinless chicken breast halves

2 tsp fresh thyme or ½ tsp dried

½ tsp salt

½ tsp freshly ground black pepper

1 Cup reduced-sodium chicken broth or ½ cup white wine(better)

Mince the shallot, you want about 1/3 to ½ cup. Heat butter and oil in a wide skillet over medium-high heat. Add the shallot and cook 2 to 3 minutes, or until the pieces soften.

Meantime, sprinkle chicken breast with thyme, salt and pepper. Add to skillet and cook until golden brown on both sides, 3 to 4 minutes per side. Add the wine, reduce heat and simmer until the chicken is cooked through (about 5 minutes)

Remove chicken to plates or platter and increase heat under pan to high. Boil, stirring occasionally, until liquid in pan is reduced to ¼ cup. Drizzle over chicken breasts. Serve with wild rice or wild rice mix and salad.

The Fast Lane, Courier Journal, 3 March 2004