Roasted Breast Of Chicken With Pinot Noir Sauce

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2 teaspoons chopped fresh thyme

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/2 teaspoon chopped fresh rosemary

8 (6-ounce) skinless, boneless chicken breast halves

1/4 cup all-purpose flour

1 tablespoon olive oil, divided

Cooking spray

3 tablespoons finely chopped shallots

2 cups pinot noir

1 1/2 cups fat-free, lower-sodium chicken broth

3/4 teaspoon sugar

3 tablespoons chilled butter, cut into small pieces

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