Butter
1/2 c. chopped shallots
1 tbsp. flour
1/2 c. chicken broth
1/2 c. half & half
1/4 tsp. salt
2 lg. whole chicken breasts or 4 boneless
1 lg. egg
2 tbsp. water
All-purpose flour
1/2-3/4 c. seasoned bread crumbs
2 tbsp. vegetable oil

Melt 2 tablespoons butter in a 2 quart saucepan. Add shallots and cook until tender. Stir in 1 tablespoon flour until blended. Gradually stir in broth, half & half and salt. Cook until thickened. Remove from heat, keep warm. Split, bone and skin breasts. Pound each breast between wax paper until 1/4 inch thick.

In a pie plate, combine egg and water. On wax papers, place 1/4 cup flour on 1 and bread crumbs on another piece. Dip chicken in flour, dust off excess, then dip in egg, then coat with crumbs.

In a skillet over medium heat, heat 2 tablespoons butter and oil until hot. Cook 2 breasts until golden on each side and fork tender. Remove to plate and keep warm. Repeat with the other 2 breasts. Serve with Shallot Sauce.