Shemp's chicken breast in wine sauce, or how to impress your date....
Get a couple of chicken breasts, remove skin and bones.
Fillet each chicken breast into two thin slices. Cover with wax paper and pound with a hammer, mallet, or bottle until thin, like 1/4 inch.
Get out a big fry pan and add some decent oil and some butter put on med high heat.
Coat the chicken pieces in seasoned flour (salt, pepper, garlic, cajun, whatever) and fry until golden brown.
Remove chicken from pan and keep warm.
Fine mince 2 or 3 shallots and add them to the frying pan, for a minute or two. Add one half cup of chicken stock and one half cup of decent red wine. Scrape the fry pan and crack up the heat and cook until the mixture is reduced and looks like gravy.
Add one tablespoon butter and whisk in until the sauce shines.
Pour the sauce over the chicken and serve.
