Part 5/7:
While the chicken is baking, return to the pan used for frying. Add a bit more butter if necessary, and sauté the finely chopped shallot until it becomes translucent. Sprinkle in 1 tsp flour and stir well to combine, allowing it to cook briefly.
Next, deglaze the pan by pouring in 100 ml of dry white wine, scraping any brown bits from the bottom to incorporate all those delicious flavors. Allow the wine to reduce slightly before adding 100 ml of heavy cream to create a rich sauce. Season the mixture with salt and pepper, and let it simmer for about 5 minutes until thickened.