Juice of one lemonor 1 tablespoon Dijon mustard or both
Season the chicken breasts with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Add the chicken breasts and sauté until done, about 4 to 5 minute on each side (click here for more detailed directions and a video). Remove the chicken breasts to a plate and set aside; tent them with foil to keep them warm. Do not wipe out the skillet!
Add the shallots or onions to the skillet and sauté over medium heat for 4 minutes, stirring frequently, until tender. Add the white wine, bring to a simmer, and stir to scrape up all the little flavorful bits that may be stuck to the bottom of the skillet. Add in the broth, and return to a simmer, stirring occasionally for another 4 minutes until the mixture reduces slightly, by about a third. Then add the lemon juice and/or mustard and butter, and stir until the butter is melted.
You can slice the chicken breasts or leaves them whole. Transfer them to individual plates and spoon the sauce over the chicken breasts. You can also slice them all up and serve them with the sauce spooned over on a serving platter.
Ideas for Add-Ins
Hot peppers, citrus juice, citrus zest, Worcestershire sauce, hot sauce, vinegar, capers, Dijon mustard, chopped tomatoes, soy sauce, fresh herbs, minced anchovies, hoisin sauce, whatever you have, whatever you like.
What the Kids Can Do:
Measure the chicken broth, garlic, and any other ingredients, and help choose the herbs. Letting them create their own combination of herbs gives a kid nice pride of ownership, and helps them become familiar with the different herbs in the spice drawer.