Roasted Breast of Chicken with Pinot Noir Sauce

By BClover

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
Adapted from find.myrecipes.com

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.

**serve with rosemary roasted fingerling potatoes and buttered green beans with mushrooms

Nutritional Information

Calories:
258
Fat:
10g (sat 4.1g,mono 3.7g,poly 1.2g)
Protein:
35.2g
Carbohydrate:
5g
Fiber:
0.2g
Cholesterol:
105mg
Iron:
1.7mg
Sodium:
349mg
Calcium:
26mg