Brine chicken for 30 min (2 qt water, 1/4 cup of sea salt)
Stir in the butter with a whisk or wooden spoon, shaking the pan as it melts to help the sauce emulsify. For the best sauce-to-bird ratio, cut the chicken into slices before finishing the dish with the sauce.
Hands on 32 Min Total 60 min. Do the prep work while the chivken brines.
Serves 4 (serving size: 1 breast half, about 1/2 cup carrots, and about 2 tablespoons sauce)
1. Preheat oven to 400?.
2. Heat a large ovenproof skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan. Cook 4 minutes or until browned on one side. Turn over; place pan in oven. Bake at 400? for 8 minutes or until a thermometer registers 160?. Remove chicken from pan; keep warm.
3. While chicken cooks, arrange the carrots in a vegetable steamer; steam 7 minutes or until tender. Remove from steamer; sprinkle with 1/4 teaspoon salt.
4. Return skillet to medium-high heat. Add shallots and thyme; saut? 1 minute. Add wine. Bring to a boil; cook until reduced by half. Add stock. Bring to a boil, and cook 5 minutes or until reduced to 1/3 cup. Reduce heat to low. Add butter, stirring constantly with a whisk until butter melts. Remove from heat. Add remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, parsley, and juice, stirring with a whisk. Divide carrots evenly among 4 plates; top with chicken. Spoon sauce over chicken and carrots.
Quick, easy and tasty
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 90 (77%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 17.1mg||5 %|
|Sodium 315.8mg||11 %|
|Potassium 113.4mg||3 %|
|Total Carbohydrate 4.1g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 4g|
|Protein 1.9g||3 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 117
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