1. Cut each chicken breast in half crosswise to make 8 pieces total.

2. Melt 2 tbsp butter in a large skillet over medium heat.

3. Add chicken and cook 3-5 minutes or until golden brown, turning once.

4. Season chicken with pepper.

5. Add shallot halves to skillet.

6. Reduce heat to low, cover, and cook 5-7 minutes, shaking the skillet and stirring occasionally.

7. Remove and reserve chicken.

8. Add vinegar to the skillet; cook, stirring, for 1 minute or until liquid is almost evaporated.

9. Add garlic, wine, and chicken stock; stir to blend.

10. Return chicken to skillet along with any accumulated liquid.

11. Cover; simmer for 2-3 minutes or until tender and chicken is done.

12. Remove chicken and shallots to serving dish and keep warm.

13. Increase heat; boil sauce to reduce liquid by half.

14. Remove sauce from heat.

15. Add remaining butter; whisk until sauce is thickened and glossy.

16. Add parsley; pour sauce over chicken and shallots.