(I used 1 stick of butter and chopped the shallots for more texture and sauce because my chicken breasts are skinless and may dry out)
Heat oil for two minutes on medium high heat
Place chicken in skillet plump sides down and cook on each side for 5 -6 minutes without moving chicken (or until skin is golden brown)
Turn breasts plump side up and roast for 12-15 minutes until chicken is cooked through
Meanwhile in a medium saute pan, combine:
Cook over a medium high heat until liquid has reduced to two tablespoons
sprinkle over chicken and serve
How Easy Is That?