Saturday, December 17, 2011

Rosemary Rubbed Oven Roasted Chicken Breasts w/ Shallot Chardonnay Reduction

Juicy Herbed Goodness.  Yum!
Complexity Level:  Intermediate
Rosemary Rubbed Oven Roasted Chicken Breasts
w/ a Shallot Chardonnay Reduction
What You Need:
4-6 boneless skinless Chicken Breasts
Ground Rosemary
Garlic Powder
Sea Salt
Olive Oil
1 cup Chicken Stock

Shallot Chardonnay Reduction
1 cup Chicken Stock
1 cup Chardonnay
2 cloves minced Garlic
2 Shallots, minced
2 Strips Bacon, raw (or 1 tsp Bacon Grease)
1 Rosemary Sprig
1 tsp Lemon Juice

To start, mix 1 tsp Ground Rosemary with 1 tsp of Garlic Powder.  Rub each breasts with olive oil, then sprinkle with sea salt and the rosemary garlic blend.

In a large skillet, heat olive oil, then sear each breast to give each side a nice brown crunch.  Place the breasts into a baking dish, pouring in the 1 cup chicken stock.  Bake at 350 degrees Fahrenheit for 30-35 minutes.

While the chicken is baking, saute the shallots, bacon (or add the grease) and garlic cloves in the skillet the chicken was seared in.  Whisk in the chardonnay, assuring all the tasty brown bits are collected into the sauce.  Add the lemon juice and chicken stock and simmer.  This will reduce while the chicken bakes.  To give the sauce a nice velvety texture, when whisking in the chicken stock, you can also whisk in 1 tbsp of Flour Slurry (flour and water mixture).

The chicken is perfect with the sauce drizzled over it.  The Rosemary kick is complimented by the acidic sauce.  It is so juicy you will need seconds!



  1. Wow! Sounds positively DELISH! I love rosemary and chicken together and the reduction sounds perfect!

  2. I'm with Ann! This sounds just divine! :)

  3. Oh I am so happy to deliver such goods! These were a hit at the party, and I am posting a way to use the leftovers in a Chicken Parm with BACON!!


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