down to about 3/4 cup. remove from heat.
in a large skillet, melt the butter over medium-low heat, then add the chicken. cook on both sides, until brown, about 6-8 minutes, then remove the chicken and set aside.
add the shallots and garlic to the skillet and cook them on low until they are soft, about 5 minutes. return the chicken to the pan, pour the sauce over the chicken, add the wine, remaining broth and salt & pepper to taste. cover and simmer for about 20 minutes until tender.
remove the chicken, add the sour cream and stir into the sauce (if the sauce seems thick add more broth). simmer for a 