To Die For Chicken

4 skinless, boneless chicken breasts

salt and pepper to taste

1 c. flour

2 T vegetable oil

Amazing Sauce

Ziploc chicken and pound down to 3/4 inch.  Salt and pepper to taste.  Dredge until evenly coated.  Heat at medium high.  Place chicken in (not non-stick) pan.  Cook on each side until golden brown.  Remove with tongs.  Remove skillet from heat.  Put chicken in foil and turn to the Amazing Sauce.

Amazing Sauce

2 T oil

1 shallot or 1 bunch scallions or 1 medium to large leek, finely chopped

1 c chicken broth

1/2 c dry vermouth or white wine

1 tsp salt

1/2 c whipping cream

Heat oil in skillet used for chicken, medium high.  Saute shallots.  Pour in broth and vermouth, stir and scrape.  Bring to a rolling boil.  Add salt.  Reduce until 1/8 inch deep.  Add heavy cream, reduce heat, and stir a minute.  Serve on the chicken.