2 tbsp., cooking oil
4 chicken breast halves, skinned, boned and pounded to 1/4 inch thickness
1/3 c. sliced shallots
1/3 c. diced carrots
1/3 c. diced celery
1/2 c. dry white wine
1/2 c. plus 2 tbsp. chicken broth, divided use
2 tbsp. chopped parsley
2 tbsp. chopped fresh basil or 1 tsp. crushed dried basil
2 tsp. white wine Worcestershire sauce
1/4 tsp. pepper
1 tbsp. cornstarch
Hot cooked pasta

Heat oil in skillet; add chicken and saute quickly on both sides for about 4 minutes, turning once. Transfer to a heated platter; cover and keep warm.

For sauce, in drippings saute shallots, carrots, and celery over medium heat for 3 minutes, or until limp. Stir in wine, 1/2 cup chicken broth, parsley, basil, white wine Worcestershire sauce and pepper. Bring mixture to a boiling; reduce heat and simmer 2 minutes.

Stir together cornstarch and remaining chicken broth; stir into sauce. Cook and stir 1 minute more until mixture thickens and bubbles. Return chicken to skillet; heat through. Serve with pasta.