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    You are in: Home / Recipes / Pan-Roasted Chicken & Gravy Recipe
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    Pan-Roasted Chicken & Gravy

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    2 Total Reviews

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    • on May 03, 2008

      Fantastic!! We really enjoyed the chicken. But were not that crazy about the gravy. I used a 10-inch cast iron skillet cuz I don't have a 12- inch. Worked just fine. Hardest part was making sure the skin did not stick to the pan during step 4. Served with mashed potatoes and peas. Yummy meal. Thanks for posting. Made for PAC spring 08'

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    • on October 20, 2007

      terrific meal! ironic that i chose this for dinner last nite and when i opened up the page; there you were...chef of the day! (they picked a good chef!) this meal was delicious and simple. i followed the recipe but used organic chicken broth and just left out the parsley as i had none. i made this with sauteed carrots on the side. the taste was very nice as the thyme really had a nice touch to it. my 4 yr old daughter and i loved it. thank you for sharing; we will make this again!

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    Nutritional Facts for Pan-Roasted Chicken & Gravy

    Serving Size: 1 (329 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 378.2
    Calories from Fat 239
    Total Fat 26.6 g
    Saturated Fat 7.9 g
    Cholesterol 124.1 mg
    Sodium 285.5 mg
    Total Carbohydrate 1.7 g
    Dietary Fiber 0.1 g
    Sugars 0.0 g
    Protein 31.3 g


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