Roast Chicken Breasts With Parsley Pan Gravy

"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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photo by gailanng photo by gailanng
photo by gailanng
Ready In:
35mins
Ingredients:
8
Serves:
2
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ingredients

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directions

  • 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.

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Reviews

  1. 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!!!
     
  2. 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 Recipe #227732. I love these two-fer meals that only require cooking once! Thanks for posting Scoutie! Made for Zwizzle Chicks for ZWT6.
     
  3. This came out great, delish with mashed potatoes. I used a rotisserie seasoning plus herbes de provence.
     
  4. So easy & light & very flavorful. We really enjoyed this. I doubled the sauce(always do) & I am using the little bit that is left on pasta for lunch tomorrow. Thanks for posting, Scoutie!
     
  5. This was as suggested, a quick and easy week night meal. I had problems with the gravy not thickening to my liking, even though I doubled the recipe but didn't quite double the broth. I will have to play around with the recipe and next time plan on cooking it on a convection setting to crisp it up even more.
     
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RECIPE SUBMITTED BY

<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
 
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