ROASTED CHICKEN BREAST WITH RED WINE ENJOY DAN:

ROASTED CHICKEN BREAST WITH TOMATO AND RED WINE by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless. Skinless, chicken breast halves, about 1-1/2-pounds

2 tablespoons grape-seed oil, divided

Kosher salt and freshly ground black pepper

8 baby portabella mushrooms, halved

1 pound cherry tomatoes, halved

2 garlic cloves, crushed

1 red bell pepper, cored and cut into thin stripes

1/2-cup red wine

2 cups chicken stock

1/4-teaspoon EACH dried thyme and dried tarragon

2 tablespoons Herbs de Provence

2 tablespoon, lemon juice

1-1/2 teaspoon cornstarch, mixed with 2 tablespoons water

2 teaspoons Dijon mustard

DIRECTIONS:         (PRE-HEAT OVEN TO 450 DEGREES:

1.   Season chicken with salt and pepper.

2.   Heat an oven-proof skillet over medium-high heat; add  oil when sizzling.

3.   Add chicken to the pan and cook 2 minutes without touching.

4.   Flip over and cook for 1 minute.

5.   Transfer skillet to the oven, cook 8-10 minutes or until internal temperature is 165 F.

6.   Transfer the chicken to a large platter, tent with foil, let rest.

7.   Return pan to high-heat and add  the red wine.

8.   Cook scraping the pan with a wooden spoon to incorporate any tiny bits.

9.   Add chicken stock, mushrooms, cherry tomatoes, garlic, bell peppers, thyme, tarragon, herbs de Provence.

10.                Bring to a boil and reduce heat, cover and cook 4 minutes.

11.                Stir in lemon juice, Dijon mustard, cornstarch mixture.

12.                Simmer for a couple of minutes and season with salt and pepper.

ENJOY DAN:                           BON-APPETITE!!