Name: Roasted Chicken with Sage Pan Sauce
Prep time: 15 min
Cook time: 10 min
Yield: 4 chicken breasts plus 1 cup sauce
Ingredients: 4 bone-in chicken breasts (about 2 1/2 pounds total); ½ teaspoon ground black pepper; ¼ teaspoon salt; 2 tablespoons olive oil; 1 tablespoon snipped fresh sage; 6 shallots, peeled and halved or quartered lengthwise; ¾ cup reduced-sodium chicken broth; ¼ cup dry white wine; 2 tablespoons butter, softened; 2 teaspoons Dijon-style mustard; 12 small sage leaves

Directions

Step 1

Trim chicken of excess skin or fat. Season the chicken with pepper and salt. In a 12-inch cast-iron or other heavy oven-going skillet, heat olive oil over medium-high heat. Add chicken, skin side down, and cook for 3 minutes or until skin is lightly browned. Turn chicken over and sprinkle with snipped sage.

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Step 2

Place skillet in oven and roast, uncovered, for 15 minutes. Remove skillet from oven. Carefully add shallots and 1/4 cup of the chicken broth to skillet. Return skillet to oven and roast, uncovered, for 15 to 20 minutes more or until chicken is no longer pink (170°).
Step 3

Transfer chicken and shallots to a plate or dish and cover to keep warm.
Step 4

Add remaining 1/2 cup broth and wine to skillet and return to heat. Bring to boiling. Boil gently, uncovered, for 2 to 3 minutes or until reduced by about half. Remove skillet from heat.
Step 5

Transfer chicken to four dinner plates. Return shallots and any collected juices to skillet. Add butter, mustard and sage leaves to skillet; stir until butter melts. Immediately spoon sauce over chicken and serve.

Nutrition Facts

Per Serving:

452 calories; total fat 28g; saturated fat 9g; polyunsaturated fat 4g; monounsaturated fat 13g; cholesterol 130mg; sodium 458mg; potassium 489mg; carbohydrates 6g; fiber 1g; sugar 3g; protein 39g; trans fatty acidg; vitamin a 533IU; vitamin c 6mg; thiaminmg; riboflavinmg; niacin equivalents 15mg; vitamin b6 1mg; folate 21mcg; vitamin b12mcg; calcium 42mg; iron 2mg.

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Ingredients

Directions

Nutrition Facts