GREAT week-night dinner! The chicken is moist and the gravy is to die for, Altho it is great with the poultry seasoning, I LOVE it with Herbes de Provence seasoning. There is enough gravy here for any potatoes you are serving as well...yummm! If needed, I thicken the gravy with a flour/water slurry at the end. Depending on the size of the chicken breasts, you may need to cook either longer or less, I have had to cook them for 60 minutes before, use your judgement. Sometimes I add satueed onions and shrooms to the gravy. Recipe can easily be doubled. This is adapted from Bon Appetit magazine, 2001. Hope you enjoy as much as we do!
- 2 chicken breast halves (with skin and bone-in)
- 1⁄4 cup white wine
- 1 1⁄2 teaspoons poultry seasoning or 1 1⁄2 teaspoons herbes de provence
- 1 -2 tablespoon butter, melted
- 2 tablespoons all-purpose flour
- 2 1⁄4 cups canned low sodium chicken broth
- 1⁄4 cup white wine
- 1⁄4 cup chopped fresh flat leaf parsley
- Preheat oven to 400°F
- Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning or herbs de provence under skin of each breast. Sprinkle chicken with kosher or sea salt and pepper.
- Place skin side up in 11x7-inch metal baking pan that has been sprayed with vegetable oil.
- Brush chicken with butter, add 1/4 cup of broth and 1/4 cup of white wine to pan.
- Roast until cooked through, about 40 minutes.
- Transfer chicken to plate.
- Place pan with juices over stove-top burner at medium heat. (Pour everything into a saucepan if you don't want your baking pan over the burners.)
- Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens.
- Add parsley. Season with salt and pepper.
Love a clever, pithy and gorgeous dish. And don't I know because my computer's cluttered with tons of bad pictures, but I think this one came out looking pretty good if I say so myself. Made for PRMR. My 1000th review!!!
Roasted with herbes de provence and found this was so easy to make. The gravy was delicious served over buttered noodles. I have another breast half to serve chilled tomorrow with Vicki's Classic Potato Salad. I love these two-fer meals that only require cooking once! Thanks for posting Scoutie! Made for Zwizzle Chicks for ZWT6.
This came out great, delish with mashed potatoes. I used a rotisserie seasoning plus herbes de provence.