Chicken Breasts With Rosemary and Thyme

Recipe by Vino Girl
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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375°.
  • Press a rosemary and thyme sprig on each chicken breast.
  • Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
  • In a large nonstick, ovenproof skillet, heat the olive oil until shimmering.
  • Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes.
  • Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer.
  • Transfer the skillet to the oven and roast the chicken for 20 minutes, or until the juices run clear when the breast is pierced near the wing joint.
  • Transfer the chicken breasts from the skillet to a platter, cover and keep warm.
  • Pour off any fat in the skillet and set the skillet over a burner.
  • Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan.
  • Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute.
  • Pour the pan sauce into a bowl and serve with the chicken.
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