Recipe

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• 4 large rosemary sprigs
• 4 large fresh thyme sprigs
• 4 skinless chicken breast halves, on the bone (3/4 lb)
• 1/2 tsp crushed red pepper flakes
• salt & freshly ground black pepper
• 2 tbsp olive oil
• 1/2 cup chicken stock
• 1 tsp flour, mixed with
• 2 tsp water

• 1 Preheat the oven to 375°.
• 2 Press a rosemary and thyme sprig on each chicken breast.
• 3 Sprinkle the chicken with the crushed red pepper and season with salt and black pepper.
• 4 In a large nonstick, ovenproof skillet, heat the olive oil until shimmering.
• 5 Add the chicken breasts, herb side down, and cook over moderately high heat until lightly browned, about 5 minutes.
• 6 Season the chicken with salt and black pepper, turn and cook until lightly browned, 2 to 3 minutes longer.
• 7 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.
• 8 Transfer the chicken breasts from the skillet to a platter, cover and keep warm.
• 9 Pour off any fat in the skillet and set the skillet over a burner.
• 10 Add the chicken stock and cook over high heat, scraping up any bits stuck to the bottom of the pan.
• 11 Whisk the flour and water mixture into the skillet and boil until slightly thickened, about 1 minute.
• 12 Pour the pan sauce into a bowl and serve with the chicken.