Chicken Breast with Thyme and Red Wine Reduction

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Season the chicken breasts with salt and pepper on both sides.

3. 3

   In a large oven-safe skillet, heat the olive oil over medium-high heat.

4. 4

   Add the chicken breasts to the skillet and sear for 3-4 minutes on each side, until golden brown.

5. 5

   Remove the chicken breasts from the skillet and set aside.

6. 6

   In the same skillet, add the minced shallot and cook for 2-3 minutes until softened.

7. 7

   Pour in the red wine and chicken broth, scraping up any browned bits from the bottom of the skillet.

8. 8

   Add the fresh thyme to the skillet and bring the mixture to a simmer.

9. 9

   Return the chicken breasts to the skillet and spoon some of the sauce over them.

10. 10

    Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through.

11. 11

    Remove the skillet from the oven and transfer the chicken breasts to a serving platter.

12. 12

    Place the skillet back on the stove over medium heat and reduce the sauce for 5-7 minutes, until slightly thickened.

13. 13

    Spoon the red wine reduction over the chicken breasts and serve immediately.