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Category: Poultry
Prep Time: Cook Time: Total Time:
4 boneless, skin-on chicken breast halves Salt and 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
1/4 cup dry white wine
1/2 cup slivered basil
1 tablespoon fresh lemon juice
1 tablespoon cold unsalted butter
Preheat the oven to 400 degrees. 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.
Serve With Fried zucchini blossoms.
Makes 4 servings.
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Chicken Breasts with Anchovy-Basil Pan Sauce
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Category: Poultry
Prep Time: Cook Time: Total Time:
4 boneless, skin-on chicken breast halves Salt and 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
1/4 cup dry white wine
1/2 cup slivered basil
1 tablespoon fresh lemon juice
1 tablespoon cold unsalted butter
Preheat the oven to 400 degrees. 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.
Serve With Fried zucchini blossoms.
Makes 4 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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