Melt 1 tablespoon butter in an oven-safe pan with a lid. Brown the chicken over medium heat and then remove it from the pan.
Melt the remaining butter, add the shallots to the pan, and cook over medium heat until they brown and turn translucent. Don't stir the shallots too much while they cook.
Add wine to the pan and deglaze. Add the salt and pepper. Bring wine and shallots to a boil.
Add the chicken back to the pan and spoon the sauce over the chicken.
Cover and bake in a preheated oven until a meat thermometer inserted into the largest part of the breast reads 165°F, approximately 10-20 minutes. Let the breasts rest for at least 5 minutes. Taste for seasoning and serve.
Notes
Flavor Tips - I do not recommend using onions in place of shallots in this recipe.Technique - Deglazing a pan means scraping any browned bits off of the bottom with a wooden spoon so they become incorporated into the sauce. Variations - For extra tanginess, try adding a small amount of Dijon mustard to your sauce as it cooks. Storage - Store leftover chicken and shallots in an airtight container in the fridge for 3 to 5 days. You can freeze the leftovers for up to 3 months in a freezer-safe container. To reheat, add the pieces of chicken and remaining sauce to a covered baking dish and place in a 325° oven for about 20 minutes or until heated through.