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Chicken Breasts With Anchovy- Basil Pan Sauce

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Ingredients

Adjust Servings:
4 boneless skin-on chicken breast halves
salt & freshly ground black pepper
1 tablespoon extra-virgin olive oil
2 medium shallots, thinly sliced
4 large anchovy fillets, minced
1/4 teaspoon crushed red pepper flakes
1/4 cup dry white wine
1/2 cup slivered basil
1 tablespoon fresh lemon juice
1 tablespoon cold unsalted butter

Nutritional information

208.1
Calories
120 g
Calories From Fat
13.4 g
Total Fat
4.3 g
Saturated Fat
57.4 mg
Cholesterol
194.8 mg
Sodium
2.1 g
Carbs
0.1 g
Dietary Fiber
0.3 g
Sugars
16.7 g
Protein
115g
Serving Size

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Chicken Breasts With Anchovy- Basil Pan Sauce

Features:
    Cuisine:

    Recipe by Marcia Kiesel, shared at foodandwine.com.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken Breasts With Anchovy-Basil Pan Sauce, Recipe by Marcia Kiesel, shared at foodandwine com , Recipe by Marcia Kiesel, shared at foodandwine com


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    Steps

    1
    Done

    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
    Done

    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
    Done

    Pour the Anchovy-Basil Pan Sauce Over the Roasted Chicken Breasts, Spooning the Shallots All Around, and Serve Right Away.

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    Ariel Torres

    Seafood specialist with a deep love for creating ocean-inspired dishes.

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