Chicken with Barbecue-Bourbon Sauce

4 skinless, boneless chicken breast halves
1/4 tsp. salt
1 tbsp. canola oil
1 tbsp. butter
1/3 cup minced shallots
1/4 cup bourbon
3/4 cup chicken broth
2 tsp. tomato-based barbecue sauce

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap;
pound, using a meat mallet or rolling pin. Sprinkle chicken evenly with salt.

Heat oil and butter in a large nonstick skillet over medium heat. Add chicken;
cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add shallots to pan; cook 1 minute, stirring constantly. Add bourbon to pan;
bring to a boil, scraping pan to loosen browned pits. Cook until bourbon
mixture is reduced, about 5 minutes. Add broth and barbecue sauce; cook
until broth mixture is reduced, about 3 minutes. Serve sauce over chicken.

4 servings