Sautéed Chicken Cutlets
with Shallots & White Wine Sauce
To make slicing the cutlets in half even easier, pop the chicken into the freezer until firm, about 15 minutes.  A few cappers in the sauce makes a nice touch. 

4 boneless, skinless chicken breasts
  split in half then pounded between plastic wrap
  to 1/4-inch thickness.
  vegetable oil
  table salt and ground black pepper

Shallot and White Wine Sauce
2 teaspoons vegetable oil
1 medium shallot, minced (about 3 tablespoons)
3/4 cup chicken broth
1/2 cup dry white wine
1 teaspoon minced fresh thyme leaves
3 tablespoons butter

For the Chicken:
Adjust oven rack to middle position; heat oven to 200°F.  Season both sides of each cutlet with slat and pepper.  Heat 3 teaspoons oil in 12-inch skillet over medium-high heat until smoking; place 4 cutlets in skillet and cook without moving them until browned, about 3 minutes.  Using a spatula, flip cutlets and continue to cook until second sides are opaque, 15-20 seconds.  Transfer to large heatproof plate.  Add 2 teaspoons oil to now-empty skillet and repeat to cook remaining cutlets.  Cover plate loosely with foil and transfer to oven to keep warm while making sauce.

For the Sauce:
Off heat, add the oil and shallot to hot skillet; using residual heat, cook, stirring constantly until softened, about 30 seconds.  Set skillet over medium-high heat and add chicken broth and dry white wine; bring to simmer, scraping pan bottom to loosen browned bits.  Simmer until reduced to 1/2 cup, 6 to 7 minutes.  Off heat, stir in thyme; whisk in butter 1 tablespoon at a time.  Adjust seasoning with slat and pepper; serve immediately with cutlets.