Roasted Chicken Breast with Pinot Noir Sauce
2 tsp chopped fresh thyme
1/2 tsp salt, divided
1/2 tsp freshly ground black pepper, divided
1/2 tsp chopped fresh rosemary
8 (6-oz.) skinless, boneless chicken breast halves
1/4 cup all-purpose flour
1 Tbs olive oil, divided
3 Tbs finely chopped shallots
2 cups Pinot Noir
1 1/2 cup fat-free, low-sodium chicken broth
3/4 tsp sugar
3 Tbs chilled butter, cut into small pieces
Preheat oven to 425 degrees. Sprinkle thyme, 1/4 tsp. salt, 1/4 tsp. pepper, and rosemary evenly over chicken. Dredge chicken in flour; shake off excess flour. Heat 1 1/2 tsp. oil in a large skillet over medium-high heat. 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 1 1/2 tsp. 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. Bake at 425 degrees for 12 minutes or until a thermometer inserted into the thickest part of chicken registers 160 degrees. Remove from oven. Cover and let stand 10 minutes.
Heat a medium saucepan over medium high heat. Coat pan with cooking spray. Add shallots to saucepan; saute 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 tsp. salt, 1/4 tsp. pepper, and sugar. Gradually add butter, stirring constantly with a whisk until smooth. Serve sauce with chicken.