Roasted Chicken Breasts with Herbs & Light Pan Sauce
Makes 4 servings. Difficulty
4 rosemary sprigs 4 thyme sprigs 4 skinless chicken breasts, on the bone Salt and freshly ground black pepper Hot red pepper flakes (optional) 2 Tablespoons olive oil 1/2 cup gf Chicken Stock 1/2 teaspoon cornstarch mixed with 2 teaspoons cold water
Preheat the oven to 375°F. Press a rosemary and thyme sprig on each chicken breast. Season the chicken breasts with salt and freshly ground black pepper and a pinch of hot red pepper flakes.
In a large non-stick, oven-proof skillet, heat the olive oil until hot but not smoking over medium high heat. Add the chicken breasts, herb side down and cook until lightly browned, about 5 minutes. Turn the chicken over and cook until lightly browned, about 2 to 3 minutes longer. Transfer the skillet to the oven and roast for 20 minutes or until the juices run clear when pierced with a fork.
Transfer the chicken to a platter and cover loosely with foil to keep warm. Pour off any fat in the skillet and set the skillet over medium high heat. Add the chicken stock and cook, scraping up the browned bits stuck to the bottom of the pan. Whisk in the cornstarch mixture and boil until slightly thickened, about 1 minute. Adjust seasonings to taste with salt and freshly ground black pepper. Pour the pan sauce into a bowl and serve with chicken.