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Categories:Viewed: 27 - Published at: 8 years ago
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
Method
- 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.
