Pound the chicken breasts until they are an even thickness.
Mix the olive oil, garlic, salt, and pepper in a large bowl. Add the chicken breasts to the bowl and flip around until well coated.
Heat a large non-stick skillet over medium heat.
Add the chicken to the hot pan, cover and cook for 4 minutes.
Flip the chicken over and place the lid back on the pan. Cook the chicken until cooked through, about 4 more minutes.
Take the pan off the heat and let the chicken rest 10 minutes. Transfer chicken to a plate and cover with foil to keep warm keeping the juices from the chicken in the pan.
In the pan, with the juices, cook the shallot over medium low heat until it begins to soften, add the wine to the pan and reduce until almost completely evaporated.
Add heavy cream and reduce until thick and it has large bubbles.
Turn off the heat and add the dill, salt, and a dash of white pepper.
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