Stir in the butter with a whisk or wooden spoon, shaking the pan as it melts to help the sauce emulsify. For the best sauce-to-bird ratio, cut the chicken into slices before finishing the dish with the sauce.
1 tablespoon canola oil
4 (6-ounce) skinless, boneless chicken breast halves
Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan. Cook 4 minutes or until browned on one side. Turn over; place pan in oven. Bake at 400° for 8 minutes or until a thermometer registers 160°. Remove chicken from pan; keep warm.
While chicken cooks, arrange the carrots in a vegetable steamer; steam 7 minutes or until tender. Remove from steamer; sprinkle with 1/4 teaspoon salt.
Return skillet to medium-high heat. Add shallots and thyme; sauté 1 minute. Add wine. Bring to a boil; cook until reduced by half. Add stock. Bring to a boil, and cook 5 minutes or until reduced to 1/3 cup. Reduce heat to low. Add butter, stirring constantly with a whisk until butter melts. Remove from heat. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, parsley, and juice, stirring with a whisk. Divide carrots evenly among 4 plates; top with chicken. Spoon sauce over chicken and carrots.
I made this recipe last night and it was everything I hoped for! Since it was the first time making it, I followed the recipe as written and did not make any adjustments. I served it with an herbed chicken couscous, which was a great compliment to the meal. This will be a new go to meal for me!! My boyfriend and I both loved it!
Dear Cooking Light,I find recipes like these problematic. "Cook until sauce is reduced by half,"" cook until sauce is reduced to 1/3 cup." How exactly does one determine this?? Keep pouring it in and out of a measuring cup? No thanks. It is much more helpful if you could list at least an estimate of how long it should take to reduce the sauce. I won't even attempt this because I don't have time to play the guessing game with the reduction.
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