Roasted Breast of Chicken with Pinot Noir Sauce
Delicious chicken and sauce from Cooking Light, October 2010. Starting making sauce first as it takes longer than the chicken.
Ingredients
- 3 tablespoons finely chopped shallots
- Cooking spray
- 2 cups pinot noir (your favorite)
- 1½ cups fat-free, lower-sodium chicken broth
- ¾ teaspoon sugar
- 3 tablespoons chilled butter, cut into small pieces
- 2 teaspoons fresh thyme, chopped
- ½ teaspoon salt, divided
- ½ teaspoon freshly ground black pepper, divided
- ½ teaspoon fresh rosemary, chopped
- 8 (6-ounce) skinless, boneless chicken breast halves
- ¼ cup all-purpose flour
- 1 tablespoon olive oil, divided
Instructions
- Preheat oven to 425° F.
- Sauce:
- Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots to saucepan; sauté 30 seconds, stirring frequently.
- Stir in wine, scraping pan to loosen browned bits. Increase heat to high; bring to a boil. Cook 10 minutes or until wine is reduced to 1 cup.
- Add broth; cook 16 minutes or until broth mixture is reduced to ⅓ cup. Remove from heat; stir in remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and sugar. Gradually add butter, stirring constantly with a whisk until smooth.
- Chicken:
- Sprinkle thyme, ¼ teaspoon salt, ¼ teaspoon pepper, and rosemary evenly over chicken.
- Dredge chicken in flour; shake off excess flour.
- Heat 1½ teaspoons oil in a large skillet over medium-high heat. Add 4 chicken breast halves to pan; cook 2 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining 1½ teaspoons oil and remaining chicken.
- Arrange chicken in a single layer on the rack of a roasting pan coated with cooking spray; place rack in pan.
- Bake at 425° for 12 minutes or until a thermometer inserted into thickest part of chicken registers 160°. Remove from oven. Cover and let stand 10 minutes.
- Serve sauce with chicken.
