Chicken Breasts With Anchovy-Basil Pan Sauce Recipe

Name: Chicken Breasts With Anchovy-Basil Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skin-on chicken breast halves; salt & freshly ground black pepper; 1 tablespoon extra-virgin olive oil; 2 medium shallots, thinly sliced; 4 large anchovy fillets, minced; 1/4 teaspoon crushed red pepper flakes; 1/4 cup dry white wine; 1/2 cup slivered basil; 1 tablespoon fresh lemon juice; 1 tablespoon cold unsalted butter

Servings: persons

4 boneless skin-on chicken breast halves
salt & freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced
4 large anchovy fillets, minced
1/4 teaspoon crushed red pepper flakes
1/4 cup dry white wine
1/2 cup slivered basil
1 tablespoon fresh lemon juice
1 tablespoon cold unsalted butter

1
Preheat the oven to 400u00b0. Season the chicken breasts with salt and black pepper. In a large ovenproof skillet, heat the olive oil. Add the chicken breasts, skin side down, and cook over moderately high heat until they are richly browned, about 3 minutes. Turn the chicken breasts and transfer the skillet to the oven. Roast for about 10 minutes, until just cooked through. Transfer the chicken to warmed plates.
2
Set the skillet over moderately high heat and add the shallots; cook until softened, about 3 minutes. Stir in the minced anchovies and crushed red pepper. Add the white wine and boil for 1 minute, scraping up any browned bits from the bottom of the pan. Add 1/3 cup of water and boil until the liquid is reduced to 3 table- spoons, about 1 minute. Remove the skillet from the heat and stir in the basil and lemon juice. Swirl in the butter and season the pan sauce with salt and pepper.
3
Pour the anchovy-basil pan sauce over the roasted chicken breasts, spooning the shallots all around, and serve right away.

231

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 boneless skin-on chicken breast halves, salt & freshly ground black pepper, 1 tablespoon extra-virgin olive oil, 2 medium shallots, thinly sliced, and more.

Yes, Chicken Breasts With Anchovy-Basil Pan Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Breasts With Anchovy-Basil Pan Sauce

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