Roast Chicken Breasts with Parsley Pan Gravy

4.1(77)

Complete this weeknight "Sunday supper" with traditional fixings like chive-flecked mashed potatoes (don't worry—there's enough gravy for the potatoes, too) and buttered green beans. Baked maple apples would be delicious afterward.

by Epicurious·published 2004-08-20

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Servings

Makes 2 servings; can be doubled

Total time

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Calories / serving

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Ingredients (6)

serves

2 chicken breast halves (with skin and bones; about 20 ounces)chicken
1 1/2 teaspoons poultry seasoningpoultry-seasoning
1 tablespoon butter, cut into small piecesbutter
1 tablespoon all purpose flourflour
1/3 cup canned low-salt chicken broth
1/4 cup chopped fresh parsleyparsley

Instructions (2 steps)

01Preheat oven to 475°F. Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning under skin of each breast. Sprinkle chicken with salt and pepper. Place skin side up in 11x7-inch metal baking pan. Dot chicken with butter. Roast until cooked through, about 25 minutes. Transfer chicken to plate.
02Place pan with juices over burner on medium heat. Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens, about 2 minutes. Add parsley. Season with salt and pepper.

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