T minus Five Minutes Until Dinner

I chopped some shallots, and sweat them with a tablespoon of butter in the cast iron skillet. When they softened I deglazed the pan with a half cup old champagne, and reduced the liquid to a quarter.
Added tablespoon of grape seed oil, and turned up the heat.
After two minutes I added the breasts.

I sprinkled a half teaspoon of Kosher salt, and a few turns of pepper, then covered.

Two minutes later, I turned the breasts over (that sounds dirty).

Cover again, then two minutes later...