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1 Rinse The Chicken Breasts And Pat Dry With Paper Towels. Dredge Them In Flour, Shake Off The Excess Flour And Season With Salt And Pepper. 2 Heat Oil In A Large Skillet On Medium High. Place The Chicken Breasts In The Skillet And Cook, Turning Once, Until Both Sides Are Golden Brown And The Chicken Is Just Cooked Through, About 10 Minutes. Transfer The Chicken To A Platter, Cover With Foil To Keep Warm. 3 Discard Excess Fat In The Skillet. Add The Wine And Deglaze, Scraping Up The Browned Bits. Boil The Wine Down For Half A Minute, Add The Cr
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