4 boneless skinned chicken breasts
Finely sliced shallots (or I just substitute a finely sliced onion)
1/2 tbsp. dried parsley
8 oz. chicken broth
Flour, salt, pepper
2 tbsp. butter

Pound chicken breasts with a mallet until flat. Coat chicken by dipping in flour seasoned with salt and pepper. Melt butter in large skillet and lightly brown chicken. Add chicken broth, shallots and parsley. Cover and simmer gently about 10 minutes, cooking until light gravy forms.