CHICKEN BREAST: This is an easy technique to cook chicken breast in the oven. The honey-wine glaze makes it delicious.

ROASTED CHICKEN BREASTS:



4 chicken breasts

2 sprigs rosemary, plus extra for garnish

½ tsp. freshly ground pepper

salt and freshly ground pepper to taste

1-2 tbsp. butter

½ cup white wine

¼ cup liquid honey



Preheat oven to 350 degrees F.

In a heavy saucepan over medium heat, combine wine with honey. Simmer mixture until reduced by one-third. Add rosemary and pepper and mix in well. Remove from heat and set aside.

Season chicken breasts with salt and pepper to taste. Melt butter in a large oven-proof skillet set over medium-high heat and brown chicken breasts, in batches, with skin side down first. Sear chicken for 2-3 minutes per side or until skin is golden and crispy. Arrange all the chicken pieces in skillet, skin side up. Brush chicken with reserved honey-wine mixture.

Place skillet in preheated oven and roast chicken for 8 to 10 minutes or until no longer pink inside. Brush chicken with honey-wine mixture again halfway through cooking.

Serve chicken breasts garnished with rosemary.