SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 266.9
  • Total Fat: 3.7 g
  • Cholesterol: 103.7 mg
  • Sodium: 437.8 mg
  • Total Carbs: 5.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 40.1 g

View full nutritional breakdown of Roasted Breast of Chicken with Pinot Noir Sauce calories by ingredient
Report Inappropriate Recipe

Roasted Breast of Chicken with Pinot Noir Sauce

Submitted by: LOVELYFLEUR86

Introduction

http://www.myrecipes.com/recipe/roasted-br
east-of-chicken-with-pinot-noir-sauce-
10000002012795/
http://sarahsscrump
tioussamplings.wordpress.com/2011/09/0
5/drunken-chicken/
http://www.myrecipes.com/recipe/roasted-br
east-of-chicken-with-pinot-noir-sauce-
10000002012795/
http://sarahsscrump
tioussamplings.wordpress.com/2011/09/0
5/drunken-chicken/

Number of Servings: 8

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
    *Cooking spray
    *3 tablespoons finely chopped shallots
    *2 cups pinot noir
    *1 1/2 cups fat-free, lower-sodium chicken broth
    *3/4 tsp splenda
    *1 tablespoon chilled butter, cut into small pieces

Directions

1. Preheat oven to 425°.

2. 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.

3. Do this step while sauce is cooking. Sprinkle thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and rosemary evenly over chicken. Dredge chicken in flour; shake off excess flour. Spray a large skillet with cooking spray. Heat to medium-high. 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 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.


Serving Size: 1 6oz breast plus 1 T sauce

Number of Servings: 8

Recipe submitted by SparkPeople user LOVELYFLEUR86.






Great Stories from around the Web


Rate This Recipe