Roasted Breast of Chicken with Pinot Noir Sauce

Ingredients

• 2 teaspoons chopped fresh thyme
• ½ teaspoon salt, divided
• ½ teaspoon freshly ground black pepper, divided
• ½ teaspoon chopped fresh rosemary
• 8 (6-ounce) skinless, boneless chicken breast halves
• ¼ cup all-purpose flour
• 1 tablespoon olive oil, divided
• + 6 more ingredients
• • Cooking spray
  • 3 tablespoons finely chopped shallots
  • 2 cups pinot noir
  • 1 ½ cups fat-free, lower-sodium chicken broth
  • ¾ teaspoon sugar
  • 3 tablespoons chilled butter, cut into small pieces

1. Preheat oven to 425°. 2. Sprinkle thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and rosemary evenly over chicken. Dredge chicken in flour; shake off excess flour. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 chicken breast halves to pan; cook 2 minutes or until br...

View full recipe at SpringPad