Roast Chicken Breasts With Parsley Pan Gravy
photo by gailanng
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
2
ingredients
- 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
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
-
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.
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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
Scoutie
Roseville, California
<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>