Remove from heat; stir in butter and fresh chives. 1 Pour the olive oil into a medium size skillet and heat it over medium high heat.
Heat a skillet over medium-high heat. Bring the mixture to a boil.

Cook until reduced to 1/4 cup (about 5 minutes). Stir in chicken broth, white wine, and white wine vinegar; bring to a boil.

Coat pan with cooking spray. Add finely chopped onion to pan; sauté 2 minutes, stirring frequently. 3 Once the shallot is cooked, pour in the wine and broth. 2 Once oil is heated, add the shallot to the skillet and cook over medium heat until they are soft.