CHICKEN BREASTS WITH ANCHOVY-BASIL PAN SAUCE

Chicken Breasts With Anchovy-Basil Pan Sauce image

Provided by Pinay0618

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

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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

Steps:

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.
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.
Pour the anchovy-basil pan sauce over the roasted chicken breasts, spooning the shallots all around, and serve right away.

Nutrition Facts : Calories 208.1, Fat 13.4, SaturatedFat 4.3, Cholesterol 57.4, Sodium 194.8, Carbohydrate 2.1, Fiber 0.1, Sugar 0.3, Protein 16.7