Hands-on Time
32 Mins
Total Time
32 Mins
Yield
Serves 4 (serving size: 1 breast half, about 1/2 cup carrots, and about 2 tablespoons sauce)
Photo: Jennifer Causey; Styling: Claire Spollen

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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.

Step 3

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.

Step 4

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.

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