Roasted Breast Of Chicken With Pinot Noir Sauce Recipe

Name: Roasted Breast Of Chicken With Pinot Noir Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons chopped fresh thyme; 1/2 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/2 teaspoon chopped fresh rosemary; 8 (6-ounce) skinless, boneless chicken breast halves; 1/4 cup all-purpose flour; 1 tablespoon olive oil, divided; Cooking spray; 3 tablespoons finely chopped shallots; 2 cups pinot noir; 1 1/2 cups fat-free, lower-sodium chicken broth; 3/4 teaspoon sugar; 3 tablespoons chilled butter, cut into small pieces

Servings: persons

2 teaspoons chopped fresh thyme
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon chopped fresh rosemary
8 (6-ounce) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 tablespoon olive oil, divided
Cooking spray
3 tablespoons finely chopped shallots
2 cups pinot noir
1 1/2 cups fat-free, lower-sodium chicken broth
3/4 teaspoon sugar
3 tablespoons chilled butter, cut into small pieces

1
1. Preheat oven to 425u00b0.
2
2. Sprinkle thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and rosemary evenly over chicken. Dredge chicken in flour; shake off excess flour. Heat 1 1/2 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 1 1/2 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 425u00b0 for 12 minutes or until a thermometer inserted into thickest part of chicken registers 160u00b0. Remove from oven. Cover and let stand 10 minutes.
3
3. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots to saucepan; saute 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 1/3 cup. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and sugar. Gradually add butter, stirring constantly with a whisk until smooth. Serve sauce with chicken.

621

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 13 ingredients. The key ingredients include: 2 teaspoons chopped fresh thyme, 1/2 teaspoon salt, divided, 1/2 teaspoon freshly ground black pepper, divided, 1/2 teaspoon chopped fresh rosemary, and more.

Yes, Roasted Breast Of Chicken With Pinot Noir 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.

Roasted Breast Of Chicken With Pinot Noir Sauce

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