Ingredients
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4
-
-
1
-
2
-
4
-
1/4
-
1/4
-
1/2
-
1
-
1
-
-
-
-
-
Directions
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
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1
Done
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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
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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
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Pour the Anchovy-Basil Pan Sauce Over the Roasted Chicken Breasts, Spooning the Shallots All Around, and Serve Right Away. |
