Photo: Jennifer Causey; Styling: Claire Spollen
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)

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.

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.

Ratings & Reviews

DE-lish!

Jessica
March 01, 2016
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! 

Could use some clarification

centaurlord
June 05, 2017
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.