Chicken Breasts with Anchovy-Basil Pan Sauce Recipe


  • 1 tablespoon cold unsalted butter
  • 1 tablespoon fresh lemon juice
  • ½ cup slivered basil
  • ¼ cup dry white wine
  • ¼ teaspoon crushed red pepper
  • 4 large anchovy fillets, minced
  • 2 medium shallots, thinly sliced
  • + 3 more ingredients
    • 1 tablespoon extra-virgin olive oil
    • Salt and freshly ground black pepper
    • 4 boneless, skin-on chicken breast halves

Preheat the oven to 400°. Season the chicken breasts with salt and black pepper. In a large ovenproof skillet, heat the olive oil. Add the chicken breasts, skin side down, and cook over moderately high heat until they are richly browned, about 3 minutes. Turn the chicken breasts and transfer the ...

View full recipe at SpringPad


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