1. Cut each chicken breast in half horizontally. Using the flat side of a meat mallet, flatten chicken between two pieces of plastic wrap to ¼ inch thick. Sprinkle chicken with salt and pepper.

2. In a 12-inch skillet heat the oil over medium-high heat. Add chicken to skillet. Cook chicken 5 to 6 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm. Remove skillet from heat.

3. Add wine, broth, and shallot to the hot skillet. Return skillet to heat. Cook and stir to scrape up browned bits from bottom of pan. Bring to boiling. Boil gently, uncovered, about 10 minutes or until liquid is reduced to ¼ cup. Reduce heat to medium-low.

4. Stir in cream. Add butter, 1 Tbsp. at a time, stirring until butter melts after each addition. Sauce should be slightly thickened. Season with additional salt and pepper. Serve over chicken. Makes 4 servings (1 piece each).