Chicken Breasts with Rosemary and Thyme

Featured by La Fenêtre Wines in the Platinum Wine Club.

Ingredients

4 large rosemary sprigs
4 large thyme sprigs
4 skinless chicken breast halves, on the bone
1/2 tsp. crushed red pepper
Salt & freshly ground black pepper
2 Tbs. extra-virgin olive oil
1/2 cup chicken stock
1 tsp. all-purpose flour mixed with 2 tsp. water

Instructions

Preheat the oven to 375 degrees. Press a rosemary and thyme sprig on each chicken breast. Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.

In a large nonstick, ovenproof skillet, heat the olive oil until shimmering. Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 min. Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 min. longer. Transfer the skillet to the oven and roast the chicken for 20 min. or until the juices run clear when the breast is pierced near the wing joint.

Transfer the chicken breasts from the skillet to a platter, cover and keep warm. Pour off any fat in the skillet and set the skillet over a burner. Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan. Whisk the flour and water mixture into the skillet and boil



Recommended Pairings

Dolina

2013 Pinot Noir
75 Cases Produced
$34.00 $28.00 x 2

El Lugar

2013 Pinot Noir
93 Points
$46.00 $39.00 x 2

Babcock

2013 Pinot Noir
Perfectly Poignant
$60.00 $48.00 x 2

Alysian

2011 Pinot Noir
94 Points
$65.00 $58.00 x 2

Weatherborne

2012 Pinot Noir
92 Points
$65.00 $57.00 x 2

Whetstone

2013 Pinot Noir
91 Points
$50.00 $40.00 x 2