Roasted Breast of Chicken with Pinot Noir Sauce

Coral Von Zumwalt

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.

Yield: 8 servings (serving size: 1 breast half and about 1 tablespoon sauce)
Recipe from Cooking Light

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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

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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. 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.
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