Roasted Breast of Chicken with Pinot Noir Sauce
- 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
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.
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.
Nutritional Info 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
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