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    You are in: Home / Recipes / Roast Chicken Breasts With Parsley Pan Gravy Recipe
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    Roast Chicken Breasts With Parsley Pan Gravy

    Roast Chicken Breasts With Parsley Pan Gravy. Photo by gailanng

    1/1 Photo of Roast Chicken Breasts With Parsley Pan Gravy

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Scoutie's Note:

    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!

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    Units: US | Metric


    1. 1
      Preheat oven to 400°F
    2. 2
      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.
    3. 3
      Place skin side up in 11x7-inch metal baking pan that has been sprayed with vegetable oil.
    4. 4
      Brush chicken with butter, add 1/4 cup of broth and 1/4 cup of white wine to pan.
    5. 5
      Roast until cooked through, about 40 minutes.
    6. 6
      Transfer chicken to plate.
    7. 7
      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.)
    8. 8
      Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens.
    9. 9
      Add parsley. Season with salt and pepper.

    Ratings & Reviews:

    • on August 17, 2010


      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!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 20, 2010


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2010


      This came out great, delish with mashed potatoes. I used a rotisserie seasoning plus herbes de provence.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Roast Chicken Breasts With Parsley Pan Gravy

    Serving Size: 1 (424 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 300.4
    Calories from Fat 128
    Total Fat 14.3 g
    Saturated Fat 6.1 g
    Cholesterol 61.6 mg
    Sodium 184.9 mg
    Total Carbohydrate 11.7 g
    Dietary Fiber 0.5 g
    Sugars 1.0 g
    Protein 21.7 g

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