Roasted Chicken with Pinot Noir SauceFeatured by Parmelee Hill in the Platinum Wine Club.
An easy roasted chicken recipe that the whole family will love. Amazing flavors of fresh herbs and Pinot Noir sauce, this would pair wonderfully with Parmelee Hill's Pinot Noir.Yield: 8
Prep Time: 15 Minutes
Cook Time: 65 Minutes
• 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-ounce) skinless, boneless chicken breast halves
• 1/4 cup all-purpose flour
• 1 Tbs. olive oil, divided
• Cooking spray
• 3 Tbs. finely chopped shallots
• 2 cups Pinot Noir
• 1 1/2 cups 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 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, remaining 1/4 tsp. pepper, and sugar. Gradually add butter, stirring constantly with a whisk until smooth. Serve sauce with chicken.
Recipe provided by Parmelee-Hill Wines.