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Ingredients
For 4 Serving(s)
chicken-breast-with-anchovy-basil-pan-sauce
- 4 chicken breast halves
- salt
- black pepper
- 1 T olive oil
- 2 shallots
- 4 anchovy fillets
- 1/4 c dry white wine
- 1/2 c finely sliced basil
- 1 T lemon juice
- 1 T butter
Chicken Breast with Anchovy-Basil Pan Sauce Directions
- Preheat oven to 400˚F.
- Season the chicken breasts with salt and pepper. Heat the olive oil in a large, ovenproof skillet over medium-high heat. Place the chicken breasts in the skillet, skin side down, and cook until deeply browned, about 3 minutes. Flip the chicken breasts over, and transfer the skillet to the oven. Roast until just cooked through, about 10 minutes. Transfer onto 4 plates.
- Set the skillet over medium-high heat and add the shallots. Cook about 3 minutes, until softened. Stir in the anchovies, crushed red pepper, and white wine, and bring to a boil. Scrape up any browned bits from the bottom of the pan. Stir in 1/3 cup of water, and boil until liquid has reduced to about 3 tablespoons, about 1 minute. Remove from heat, and stir in the basil, lemon juice, and butter. Season with salt and pepper.
- Spoon the pan sauce and shallots over the roasted chicken breasts, and serve immediately.