Timpano Chicken Breasts
2 tablespoons unsalted butter
1 shallot, peeled and finely chopped
2 chicken breasts, skin removed
salt & freshly ground black pepper
1/2 cup dry white wine
juice from 1/2 lemon
2 tablespoons flat-leaf Italian parsley, finely chopped
Heat a small saute pan over medium-high heat then add the butter. When the butter has melted and any foam has subsided, add the shallots and cook, shaking the pan occasionally, until they're wilted; about four or five minutes.
Season the chicken breasts with salt and pepper, and add to the saute pan. Cook, shaking the pan from time to time, until the first side begins to brown, and the edges of the chicken breast begin to whiten. Turn the breasts over and repeat.
Raise the heat to high, add the wine and boil for a minute or two to burn off the alcohol. Reduce the heat to medium, add the lemon juice and parsley, and allow the liquid to bubble until it has reduced to approximately two to three tablespoons. Remove the breasts and reserve with their sauce.
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