Serves 2.

2 Chicken Breasts, boneless, skinless, pounded lightly
2 Tbs. Butter
2 Tbs. Olive Oil
Salt and Pepper to taste
1 Medium Shallot, minced
_ Cup Vermouth, or white wine
3 Tbs. Unsalted Butter + 1 Tbs.
3 Tbs. All-purpose Flour
2 Cups Chicken Stock
1 tsp. Fresh Thyme, minced
3 Tbs. Butter
Salt and Freshly Ground Pepper to taste

METHOD:
Preheat oven to 400 F degrees.

Season chicken breasts with salt and freshly ground pepper. Heat a heavy sauté pan over medium heat until very hot. Melt butter with oil until heated through. Add chicken breasts to pan, presentation side first, cook for 3 to 4 minutes, then turn gently with a spatula. Cook on other side for 3 to 4 more minutes. Transfer chicken in pan to preheated oven and continue to cook for about 8 more minutes. Meanwhile, begin preparing sauce. Remove chicken to platter and tent loosely with foil and keep warm.

After removing chicken, add chopped shallots to the sauté pan and cook over medium heat, stirring frequently. Deglaze pan with _ cup vermouth or white wine stirring to scrape up the browned bits, 3 tablespoons of butter and stir until melted, then add flour using a roux whisk. Cook until fragrant and then add stock, raise heat to medium and simmer whisking constantly until slightly thickened. Stir in the fresh thyme then whisk in the remaining tablespoon of butter. Season to taste with salt and pepper. Serve sauce immediately over sautéed chicken.