Roasted Breast of Chicken with Pinot Noir Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For this gathering, the chicken is organic, from Sonoma's Petaluma Poultry. Seek out the best organic chicken in your area for this dish. Chef Simile's tips: Resting the chicken after roasting and then slicing against the grain will give you juicy, tender bites. To slice against the grain, position the chicken breast on a cutting board so the part that was attached to the wing is at the top of the board; slice from this point on a diagonal down the length of the breast. 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 |
Directions:
1. Preheat oven to 425°.
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 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.
3. 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 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.
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