(All my ingredients, ready to go)
This recipe comes from The Hip Hostess and is Flannel Man's new favorite. I personally had no idea what "pan sauce" was, but have now decided it's delicious.
The recipe calls for dry white wine and I used a Sauvignon Blanc. It also tells you to wrap the chicken in plastic wrap before pounding it down. I put all four halves into a large ziplock bag, which kept any juices from splattering around my kitchen.