1/2 boneless chicken breast per person (cut in half)
2-3 shallots, chopped fine
1 can (14 1/2 oz.) chicken broth
Salt to taste
1 c. flour
2 tbsp. butter

Pound chicken breasts flat between 2 pieces of foil. Dredge them in seasoned flour. Melt butter in large frying pan and add chicken breasts. Cook both sides of chicken until lightly browned. Add shallots and 1/2 can of chicken broth. Cover and simmer for 10 minutes. Continue adding broth as needed. Cool until light gravy is formed. Serve chicken with sauce spooned on top.