Roasted Breast of Chicken with Pinot Noir Sauce

By KeyIngredient

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.

Yield: 8 servings (serving size: 1 breast half and about 1 tablespoon sauce)

Nutritional Information
Amount per serving
Calories: 258
Fat: 10g
Saturated fat: 4.1g
Monounsaturated fat: 3.7g
Polyunsaturated fat: 1.2g
Protein: 35.2g
Carbohydrate: 5g
Fiber: 0.2g
Cholesterol: 105mg
Iron: 1.7mg
Sodium: 349mg
Calcium: 26mg

Amazing! I used a Zin since we were out of Pinot and it was fantastic!

Fantastic. Made exactly per recipe with fantastic results. The most common compliment was that the chicken was so incredibly moist. The sauce was terrific, though I ruined the first batch (multi-tasking). Perfect for a family dinner or more formal affair. Served with multi-grain rice pilaf and roasted veggies (broc, asparagus, zucchini). No leftovers.

This was a fantastic recipe! I took the advice of some of the other reviewers and started with the sauce first. Doing it that way, the sauce and the chicken were done at the same time. Otherwise, I followed the recipe exactly. I did not reduce the sauce all the way to 1/3 cup- a combo of being too impatient and wanted enough sauce for the potatoes. Instead, I reduced to about 1 cup. I served with a spinach salad. This is a keeper for the next time we have company.

Excellent way to prepare chicken! The combination of browning the chicken and then roasting it made it so moist and tender. I did start the sauce first, figuring I could always reheat it if it was finished first. I used dried herbs since I didn't have fresh on hand and it was still good enough for company. I cut the entire recipe in half and everything turned out perfectly. My husband and I both loved this and I will definitely make this again.

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

Details

Servings 8

Preparation

Step 1

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.