Roasted Breast of Chicken with Pinot Noir Sauce

Roasted Breast of Chicken with Pinot Noir Sauce
45 min.
8
148kcal

Suggestions

Looking for a delightful and sophisticated appetizer that's both easy to make and packed with flavor? Look no further than this Roasted Breast of Chicken with Pinot Noir Sauce! This elegant dish is perfect for entertaining, as it serves eight and can be prepared in just 45 minutes. With a focus on fresh, aromatic ingredients and a rich, wine-infused sauce, it's sure to impress your guests and satisfy your cravings for something a little fancy.

The star of the show is, of course, the chicken breast, which is seasoned with a savory blend of thyme, rosemary, salt, and pepper before being dredged in flour and pan-seared to golden perfection. The cooking process doesn't stop there – these succulent breasts are then roasted to achieve that ideal balance of tenderness and flavor. But the real showstopper is the Pinot Noir sauce, a luxurious accompaniment made from the pan drippings, shallots, and a reduction of the finest Pinot Noir, finished with a touch of sugar and butter for a velvety texture.

At only 148 calories per serving, this dish strikes the perfect balance between indulgence and health-consciousness, making it a versatile choice for any occasion. Whether you're hosting an Italian-themed antipasti platter, seeking a refined starter for a dinner party, or simply craving a delicious snack, this Roasted Breast of Chicken with Pinot Noir Sauce is sure to hit the spot. So why not elevate your next gathering or culinary adventure with this exquisite, yet simple-to-prepare, recipe?

Ingredients

  • 0.5 teaspoon pepper black divided freshly ground
  • tablespoons butter chilled cut into small pieces
  • 0.3 cup flour all-purpose
  • 0.5 teaspoon rosemary leaves fresh chopped
  • teaspoons thyme sprigs fresh chopped
  • 1.5 cups beef broth fat-free
  • tablespoon olive oil divided
  • cups pinot noir chocolate brownies 
  • 0.5 teaspoon salt divided
  • tablespoons shallots finely chopped
  • 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.

Nutrition Facts

Calories148kcal
Protein22.37%
Fat56.53%
Carbs21.1%

Properties

Glycemic Index
39.64
Glycemic Load
2.82
Inflammation Score
-6
Nutrition Score
3.3713043727305%

Flavonoids

Apigenin
0.01mg
Luteolin
0.23mg

Nutrients percent of daily need

Calories:147.73kcal
7.39%
Fat:6.61g
10.18%
Saturated Fat:3.07g
19.2%
Carbohydrates:5.55g
1.85%
Net Carbohydrates:5.23g
1.9%
Sugar:0.68g
0.76%
Cholesterol:24.9mg
8.3%
Sodium:286.9mg
12.47%
Alcohol:6.14g
100%
Alcohol %:5.5%
100%
Protein:5.89g
11.78%
Vitamin B3:2.47mg
12.34%
Selenium:8.23µg
11.76%
Vitamin B6:0.18mg
8.81%
Potassium:191.44mg
5.47%
Phosphorus:53.11mg
5.31%
Vitamin B5:0.34mg
3.41%
Manganese:0.07mg
3.29%
Vitamin A:162.35IU
3.25%
Vitamin B1:0.05mg
3.14%
Vitamin E:0.42mg
2.8%
Vitamin B2:0.05mg
2.69%
Folate:9.68µg
2.42%
Iron:0.42mg
2.32%
Magnesium:8.3mg
2.08%
Vitamin C:1.36mg
1.64%
Vitamin K:1.71µg
1.63%
Fiber:0.33g
1.31%
Zinc:0.18mg
1.21%
Source:My Recipes