- 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
How to make this recipe
Preheat the oven to 400°. 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.
Fried zucchini blossoms.
F&W's Marcia Kiesel created this basil-flecked chicken recipe as a partner for Soave, the lightly herbal white wine of Italy's Veneto region. Five top Soaves to seek are Suavia, Pieropan, Pra, Inama and Tedeschi.