Chicken Breasts With Rosemary And Thyme

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From food & wine, march 2006.

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Steps

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Preheat the oven to 375.

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Press a rosemary and thyme sprig on each chicken breast.

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Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.

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In a large nonstick , ovenproof skillet , heat the olive oil until shimmering.

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Add the chicken breasts , herb side down , and cook over moderately high heat until lightly browned , about 5 minutes.

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Season the chicken with salt and black pepper , turn and cook until lightly browned , 2 to 3 minutes longer.

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Transfer the skillet to the oven and roast the chicken for 20 minutes , or until the juices run clear when the breast is pierced near the wing joint.

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Transfer the chicken breasts from the skillet to a platter , cover and keep warm.

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Pour off any fat in the skillet and set the skillet over a burner.

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Add the chicken stock and cook over high heat , scraping up any bits stuck to the bottom of the pan.

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Whisk the flour and water mixture into the skillet and boil until slightly thickened , about 1 minute.

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Pour th.

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Ingredients

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rosemary sprigs, fresh thyme sprigs, skinless chicken breast halves, crushed red pepper flakes, salt & freshly ground black pepper, olive oil, chicken stock, flour, water