Creamy Pan Roasted Chicken with Cabernet Sauvignon

Ingredients

• 4 airline cut chicken breasts, 8 oz. each (skin-on, boneless chicken breast with drumette)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 large shallots, thinly sliced
• 1 cup red wine (we love Hess Select Cabernet for this)
• 2 tsp green peppercorns, crushed
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 stick of unsalted butter
• 1 tbsp fresh chopped parsley
• Salt and freshly ground black pepper, to taste