Sauteed chicken breast with white wine pan sauce

Choose a sloped-sided pan for quick cooking: the sloped sides let heat escape and moisture evaporate.

Look for durable pans -- aluminium outside is fine, stainless steel inside for heat conduction and easy cleaning.

Heat enough neutral oil to coat the bottom of the pan.

Season both sides of the chicken breast.

Lay the breast in presentation side down -- the side the skin was on -- and hold it until it takes a deep golden brown.

Flip, colour the other side, then drop the heat to finish cooking through without burning.

Check doneness with a thermometer to just below 165F, or press it: firm but not rock hard.

Take the chicken out and let the pan cool a little.

Add the minced shallots, then the white wine, and deglaze to lift the caramelisation off the pan bottom.

Reduce the wine to almost dry, add the chicken stock and reduce by half.

Off the heat, stir in a tablespoon of cold whole butter so it binds with the stock into a thick, rich sauce.

Add fresh chopped parsley, then finish the plate with the last of the sauce.