Coral Von Zumwalt
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.

How to Make It

Step 1

Preheat oven to 425°.

Step 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.

Step 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.

Ratings & Reviews

Glenys's Review

October 09, 2014
Fabulous, fabulous. I was looking for a good wine sauce and chicken recipe to be able to riff off of, depending on the ingredians I have on hand. This will definitely be a go-to from now on.

hwaynek's Review

August 09, 2014

Nixon337's Review

June 17, 2014
I used Malbec as we had no Pinot. Turned out amazing! I also added fresh basil to the herb mix. Great recipe!

mary327's Review

November 02, 2013

pensacola's Review

August 21, 2013

humboldt29's Review

July 24, 2013

PennyInVA's Review

May 21, 2013

blondi6354's Review

February 17, 2013
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.

TessaMBajema's Review

December 27, 2012

jenni584's Review

December 16, 2012
Make extra sauce... It's AMAZING!