Roasted Breast of Chicken with Pinot Noir Sauce

*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.