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from Dina Burcat - Baltimore, MD
1. Pound each chicken breast out between 2 sheets of plastic wrap (or inside a 1-gallon zip-top bag) until 1/4 inch thin, using a mallot or a rolling pin. Cut each pounded chicken breast in half. (Note: This step can be done the day before.) 2. Heat 1/3 of the oil in a large heavy-bottom pan on medium heat. 3. Dredge each chicken piece in Matzo Meal that has been seasoned with salt and pepper. The coating should be very thin. Place the chicken in the pan and shallow-fry about 3 minutes each side, or until lightly browned. Remove chicken from pan and place in a single layer in a large serving dish. Repeat until all the chicken is cooked, adding another 1/3 of the oil halfway through. 4. Pour 1/2 cup of white wine in the pan and, using either a wooden or plastic spoon, de-glaze the pan by scraping up all the bits and pieces from the bottom of the pan with a wooden spoon. 5. Increase the heat to medium-high. After 2 minutes, when most of the white wine has evaporated, lower the heat to medium-low and add the remaining 1/3 of the oil. Add the shallots and garlic and toss to coat. Cook them low and slow, about 10 minutes, until golden and super soft. 6. Add the remaining 1/2 cup of wine and, again, de-glaze the pan, increasing the heat again to medium-high. Cook until most of the liquid has evaporated, about 3 minutes. 7. Add the chicken broth and reduce the liquid again by about half, about 8-10 minutes. 8. Stir in the pareve creamer and margarine. If you like a thicker sauce, continue reducing until desired consistency. Season with salt and pepper to taste. 9. Pour sauce over chicken and serve.