Pan-Seared Chicken with Shallots

When it comes to chicken, I got to my usual Chicken Flourtine, but I needed something new and different. So I came across this receipe where I actually had everything on hand and didn't have to go shopping (Love it when that happens). Try it out and let me know what you think :)
Ingredients

• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 4 skinless, boneless chicken breast halves - pounded thin
• salt and pepper to taste
• 2 shallots, chopped
• 1 clove garlic, minced
• 1/3 cup dry white wine
• 1/2 cup chicken broth

Directions

1. Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
2. Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.