Roasted Breast of Chicken with Pinot Noir Sauce

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 3 tablespoons butter chilled cut into small pieces
• 0.3 cup flour all-purpose
• 0.5 teaspoon rosemary leaves fresh chopped
• 2 teaspoons thyme sprigs fresh chopped
• 1.5 cups beef broth fat-free
• 1 tablespoon olive oil divided
• 2 cups pinot noir chocolate brownies 
• 0.5 teaspoon salt divided
• 3 tablespoons shallots finely chopped
• 6 ounce chicken breast halves boneless skinless
• 0.8 teaspoon sugar 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• roasting pan
• kitchen thermometer

Directions

1. Preheat oven to 42
2. Sprinkle thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and rosemary evenly over chicken. Dredge chicken in flour; shake off excess flour.
3. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat.
4. Add 4 chicken breast halves to pan; cook 2 minutes or until browned. Turn chicken over; cook 1 minute.
5. 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.
6. Bake at 425 for 12 minutes or until a thermometer inserted into thickest part of chicken registers 16
7. Remove from oven. Cover and let stand 10 minutes.
8. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray.
9. Add shallots to saucepan; saut 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.
10. Add broth; cook 16 minutes or until broth mixture is reduced to 1/3 cup.
11. 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.
12. Serve sauce with chicken.