Sautéed Chicken With Classic Pan Sauce

Sautéed chicken. Shutterstock

Serves 4

• 4 cups chicken stock
• 4 chicken breast halves, skin-on, removed from the bone
• 2 shallots, finely minced
• 1 ounce butter (2 tablespoons), divided in half 
• Canola olive oil, as need
• 1 cup dry white wine 

Preheat oven to 350 degrees F. 

Bring the chicken stock to a boil in a small saucepan; lower the heat to low and reduce by half. Set aside.