The Lean Green Bean: Roasted Chicken with Red Wine Sauce

Friday night dinner was another recipe that popped up during my recipe organization project. When I came across it, I popped some chicken into the fridge and by tonight it was ready to cook.

Since it was a new recipe, I only made 2 breasts of chicken instead of the 8 in the recipe so there wouldn't be too many leftovers if it was a mega fail!

Here's the original recipe online: Roasted Breast of Chicken with Pinot Noir Sauce from Cooking Light

I made a few changes. What I used is listed below:

Dried rosemary, salt and pepper

2 skinless, boneless chicken breast halves

Olive oil

2 cloves garlic

1 cup merlot (let's be honest...it was cheaper than pinot :) )

¾ cup lower-sodium chicken broth

1 tablespoon chilled butter, cut into small pieces

Here's what you do:

Preheat oven to 425°. Sprinkle chicken with rosemary, salt and pepper. Heat oil in a skillet, add chicken and cook until browned on both sides.Remove chicken from pan. Arrange chicken on the rack of a roasting pan coated with cooking spray; place rack in pan. (If you don't have a roasting pan, or are too lazy to go get yours like I am, just use a cookie cooling rack placed in a jelly roll pan!)

Bake at 425° for 12-15 minutes or until a thermometer inserted into thickest part of chicken registers 160°. Remove from oven. Cover and let stand 10 minutes.

Meanwhile, heat a medium saucepan over medium-high heat. Add garlic and sauté, 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 by 1/2. Add broth; cook 10 minutes or until broth mixture is reduced by 1/2. Remove from heat; stir in salt and pepper. Add butter, stirring constantly with a whisk until smooth. Serve sauce with chicken.

We enjoyed drinking the rest of the wine, and also had some leftover roasted sweet potatoes from last night! The meal turned out really well. The sauce was good...I might thicken it a little next time, and the chicken was really easy to cook.