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    You are in: Home / Recipes / Chicken Breasts With Anchovy-Basil Pan Sauce Recipe
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    Chicken Breasts With Anchovy-Basil Pan Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Pinay0618's Note:

    Recipe by Marcia Kiesel, shared at foodandwine.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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 skillet to the oven. Roast for about 10 minutes, until just cooked through. Transfer the chicken to warmed plates.
    2. 2
      Set the skillet over moderately high heat and add the shallots; cook until softened, about 3 minutes. Stir in the minced anchovies and crushed red pepper. Add the white wine and boil for 1 minute, scraping up any browned bits from the bottom of the pan. Add 1/3 cup of water and boil until the liquid is reduced to 3 table- spoons, about 1 minute. Remove the skillet from the heat and stir in the basil and lemon juice. Swirl in the butter and season the pan sauce with salt and pepper.
    3. 3
      Pour the anchovy-basil pan sauce over the roasted chicken breasts, spooning the shallots all around, and serve right away.

    Ratings & Reviews:

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    Nutritional Facts for Chicken Breasts With Anchovy-Basil Pan Sauce

    Serving Size: 1 (115 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 208.0
     
    Calories from Fat 120
    57%
    Total Fat 13.4 g
    20%
    Saturated Fat 4.3 g
    21%
    Cholesterol 57.4 mg
    19%
    Sodium 194.7 mg
    8%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.2 g
    1%
    Protein 16.6 g
    33%

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