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Roasted Breast of Chicken with Pinot Noir Sauce

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

Nutrition Information

  • calories 258
  • fat 10 g
  • satfat 4.1 g
  • monofat 3.7 g
  • polyfat 1.2 g
  • protein 35.2 g
  • carbohydrate 5 g
  • fiber 0.2 g
  • cholesterol 105 mg
  • iron 1.7 mg
  • sodium 349 mg
  • calcium 26 mg

How to Make It

  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.