Crispy Chicken with Shallot Pan Sauce

From the garden

• 4 medium shallots, thinly sliced
• 2 sprigs fresh thyme
• 1 tbsp fresh parsley, chopped

From the pantry

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 3 tbsp butter, cold, cut into pieces · divided
• ½ cup dry white wine
• ¾ cup chicken stock
• 2 tsp Dijon mustard
• salt · to taste
• black pepper

1. Pound the chicken breasts to an even 3/4-inch thickness, pat very dry, and season well. Sear in the olive oil and 1 tablespoon of the butter over medium-high heat, 5–6 minutes per side, until deeply golden and cooked through to 165°F. Rest on a plate.
2. Lower the heat to medium and cook the shallots in the same pan 3–4 minutes until soft and golden at the edges.
3. Pour in the wine and reduce by half, scraping up the browned bits, then add the stock, Dijon, and thyme and simmer 3–4 minutes until the sauce coats the back of a spoon.
4. Off the heat, swirl in the remaining cold butter a piece at a time until the sauce turns glossy. Off-heat is the trick, or it breaks. Stir in the parsley and any resting juices, then season.
5. Slice the chicken against the grain and spoon the shallot sauce generously over the top.