Quick White Wine Pan Sauce
  1. Salt and pepper the chicken breasts. Put canola oil in a skillet on medium high heat. Cook the breasts for one to two minutes on each side until lightly browned and cooked through.
  2. Remove them from the pan and set them aside.
  3. In the pan, add dry white wine. Scrape up the brown bits at the bottom of the pan. Add a pat of butter and swirl to melt.
  4. Pour over the chicken.