Chicken tenders with pan sauce

I'm utterly beating a dead horse, but last night I had yet another meal inspired by Thomas Keller's ad hoc - pan fried curry chicken breasts with pan sauce. Honestly, though, the curry and the paprika and the white wine and even the chicken broth are optional. If you just fried up some chicken breasts and poured butter over them, preferably with an herb sauteed in it, that would be a tasty meal too.

Simply slice chicken breasts in half length wise, and season with plenty of yellow curry powder and paprika (I used smoked, Keller says sweet). Refrigerate. Sautee on both sides until well browned in canola oil, put the cooked breasts in a pan in the oven to keep warm and wipe the pan clean. Add butter and shallots, and once the latter are cooked, add white wine, chicken broth and butter. Swirl around to make a sauce. Serve.