Easy Baked Chicken
- 1 pound chicken breast halves, skin removed
- 2 tablespoons extra-virgin olive oil
- salt and pepper to taste
- 2 sprigs fresh thyme, chopped
- 1 sprig fresh rosemary, chopped
- pinch of dried marjoram
- ½ cup dry white wine
- Preheat oven to 350°F. Line a rimmed baking pan with foil. Set aside.
- Arrange chicken breast halves into the baking pan. Spray or drizzle with olive oil. Sprinkle with salt and ground black pepper.
- Combine together thyme, rosemary and marjoram. Sprinkle over chicken breasts. Pour in white wine. Bake for 25 to 28 minutes or until fully cooked and juices run clear.
- Remove baking pan from oven. Using a pair of tongs, remove chicken breasts and transfer onto serving plates. Drizzle with any juices from pan. Serve hot.
- For variety, slice each chicken breast into a fan. Place fanned meat on individual plates. Keep warm in a 200°F oven.
- Meanwhile, pour pan juices into a saucepan. Add about ¼ cup white wine and cook over medium-low heat until completely heated through and slightly reduced, about 3 to 5 minutes. Stir in 1 teaspoon cornstarch dissolved in 2 tablespoons water. Continue cooking, while stirring constantly, until thickened. Spoon sauce over fans of chicken meat before serving.
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