Prepare and keep warm in a 200°F oven:
      Sautéed Boneless, Skinless Chicken Breasts
Remove all but about 1 tablespoon of the fat in the skillet, heat over medium heat, and add:
      3 to 4 tablespoons minced shallots or scallions
      1 heaping tablespoon honey
      Pinch of ground allspice
Cook, stirring, until the shallots are wilted, 1 to 2 minutes. Increase the heat to high and add:
      1 cup chicken stock
      1 tablespoon strained fresh lemon juice
Boil, scraping the bottom of the skillet with a wooden spoon, until reduced to about 1/2 cup. Add:
      1/4 cup heavy cream
Boil until the sauce is slightly thickened, about 1 minute. Add:
      1 tablespoon balsamic vinegar
      Salt and ground black pepper to taste
Return to a boil, then spoon the sauce over the chicken and serve immediately.