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1. Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about 1/4 inch thick. Remove plastic wrap. Repeat with remaining chicken. Sprinkle with salt and pepper.
2. In a large skillet melt 1 tablespoon of the butter over medium-high heat. Reduce heat to medium. Cook chicken for 6 to 8 minutes or until no longer pink, turning once. Transfer chicken to a platter; cover with foil to keep warm.
3. Add wine, broth, and shallot to the hot skillet. Cook and stir to scrape up the browned bits from the bottom of the pan. Bring to boiling. Boil gently for 10 to 15 minutes or until liquid is reduced to 1/4 cup*. Reduce heat to medium-low.
4. Stir in cream. Add remaining 4 tablespoons butter, 1 tablespoon at a time, stirring until butter is melted after each addition. Sauce should be slightly thickened. Season to taste with additional salt and pepper. Serve sauce over chicken.