Roasted Chicken Breast with Pinot Noir Sauce

This was another dish I made for company last week--hadn't made it in a while and this presented the opportunity to enjoy the side dish that was suggested for it in the magazine (Cooking Light), as it involves green beans and I am the only member of my household that enjoys them.  I'll post that recipe tomorrow, but for today, let's start with the lovely main dish!

Here is the original recipe:

http://www.myrecipes.com/recipe/roasted-breast-of-chicken-with-pinot-noir-sauce

The only adaptation I made was that I used only 3 large chicken breasts--and having done so, I can assure you that you will need to make more of the rub that goes on for the roasting part if you have more than 3 or 4.

Ingredients:

2 tsp. chopped fresh thyme

1/2 tsp. salt, divided

1/2 tsp. coarse ground black pepper, divided

1/2 tsp. chopped fresh rosemary

3 large boneless, skinless chicken breast halves

1/4 c. all-purpose flour

1 T. olive oil

cooking spray

3 T. finely chopped shallots (I used food processor)

2 c. pinot noir wine

1 1/2 c. chicken broth

3/4 tsp. sugar

3 T. chilled butter, cut in small pieces

Instructions:

1. Preheat oven to 425°F.

2. Combine thyme, 1/4 tsp. salt, 1/4 tsp. pepper, and rosemary in a small bowl.  Rub mixture over all chicken breasts.

3. Place flour in shallow dish, dredge chicken in flour, shake off excess.

4. Heat oil in large skillet over medium-high heat.  Cook chicken 2 minutes on each side.

5. Coat roasting pan with cooking spray.  Place chicken breasts on prepared pan and bake for 12 minutes or until thermometer registers 160°F when inserted in thickest part of chicken (it took closer to 16 minutes for mine).

6. Remove from oven, cover with foil.

7. Heat a medium saucepan over medium-high heat.  Spray with non-stick cooking spray and add shallots to pan.  Cook for 30 seconds, stirring frequently.

8. Stir in wine, then increase heat to high and bring to boil.  Cook 10 minutes or until wine is reduced to 1 cup.

9. Add broth and cook for 16 minutes or until reduced to 1/3 cup (mine was closer to 20 minutes).

10. Remove from heat.  Stir in remaining 1/4 tsp. salt, 1/4 tsp. pepper, and sugar.

11. Gradually add in butter, stirring well after each addition.

12. Serve sauce over chicken and enjoy!