Roasted Breast of Chicken with Pinot Noir Sauce

Excellent sauce, definitely worth opening a good bottle & wish we had made double for later in the week. Served with the recommended green beans/mushrooms and rosemary roasted potatoes. Very good dinner.

Excellent way to prepare chicken! The combination of browning the chicken and then roasting it made it so moist and tender. I did start the sauce first, figuring I could always reheat it if it was finished first. I used dried herbs since I didn't have fresh on hand and it was still good enough for company. I cut the entire recipe in half and everything turned out perfectly. My husband and I both loved this and I will definitely make this again.

This was a fantastic recipe! I took the advice of some of the other reviewers and started with the sauce first. Doing it that way, the sauce and the chicken were done at the same time. Otherwise, I followed the recipe exactly. I did not reduce the sauce all the way to 1/3 cup- a combo of being too impatient and wanted enough sauce for the potatoes. Instead, I reduced to about 1 cup. I served with a spinach salad. This is a keeper for the next time we have company.

Fantastic. Made exactly per recipe with fantastic results. The most common compliment was that the chicken was so incredibly moist. The sauce was terrific, though I ruined the first batch (multi-tasking). Perfect for a family dinner or more formal affair. Served with multi-grain rice pilaf and roasted veggies (broc, asparagus, zucchini). No leftovers.

This is a definite keeper. I am not a big chicken fan, but the sauce on this one made it stand out. The only change I made was that I sauteed some sliced mushrooms in Pam before I made the sauce, reserved them, and then added them back into the sauce at the very end. My husband said the mushrooms really added alot to the dish. Also used fresh herbs, which does make a difference. Served with oven roasted pesto potato slices & steamed french green beans. Husband said he would serve to company!

Loved this chicken! We only made 2 breasts for the two of us (hubby and I), so we ended up with more than enough sauce--but I don't think it was enough for sauce lovers with 8 servings, be advised! The chicken is nice and moist, though the flouring process is a bit messy. Will make again!!

Outstanding sums it up! Flavorful sauce, so good!

My husband doesn't like chicken breasts but said this one was an exception. For two breasts I made 1/2 recipe of the sauce so it was very moist. Now I'd like to make it for company.

Wow! So, so good. I would double the sauce recipe next time as it is that delicious:)

This recipe was really delicious and the chicken was perfectly moist, thus the 5 stars. HOWEVER, the recipe should really list the sauce step first, as the sauce by far takes the longest (and I definitely had to leave it on a significant amount longer than the recommended times for it to be properly reduced) and by the time the sauce was finished the chicken had been long done and needed to be reheated (but was still yummy, as I said before, and didn't get too tough upon reheating). I just recommend starting the sauce first thing. Also: be prepared for lots of dish/utensil/pan/etc cleanup.

This recipe was so yummy! The sauce was incredible especially with a good pinot noir - extra sauce is recommended.

Amazing! I used a Zin since we were out of Pinot and it was fantastic!

Wow.....Love this recipe!

I really enjoy this...it's very elegant and had a fresh flavor to it..had difficulties with breading the chicken but i hope to get better..the sauce was divine!

Excellent recipe. The chicken came out incredibly moist and the sauce was delicious. I took the suggestion and made the sauce beforehand, but then I almost forgot to add the butter! Luckily I remembered in time :) Paired this with the Green Bean-Goat Cheese Gratin Recipe as well as roasted fingerling potatoes. I would definitely make this chicken again, as well as pair it with those sides.

Make extra sauce... It's AMAZING!