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.

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

hwaynek
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

ajablon22
August 09, 2014
N/A

Nixon337's Review

jebavonct48
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

mary327
November 02, 2013
N/A

pensacola's Review

pattyjhay
August 21, 2013
N/A

humboldt29's Review

sedutta
July 24, 2013
N/A

PennyInVA's Review

promogal
May 21, 2013
N/A

blondi6354's Review

humboldt29
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

daricelynn
December 27, 2012
N/A

jenni584's Review

jac2010
December 16, 2012
Make extra sauce... It's AMAZING!