January 16, 2016

Roasted Chicken Provencal

This recipe is from the New York Times Best Recipes for 2015.   And I have a freezer full of frozen chicken breasts; so I made this for supper this week.  It was delicious.  It's what I call "a keeper"; "good enough to serve to company".  Some recipes I try from the internet don't always turn out so well, or some I throw together myself are not worthy of a repeat.

You can read all about it here.  I served it with rice.  All I can say is WOW.  Very good.  And did I mention it was easy?  You can definitely serve this at a dinner party and impress your friends!

Roasted Chicken Provencal 

2 boneless, skinless chicken breasts - butterflied

Kosher salt and freshly ground black pepper, to taste

1/2 cup all-purpose flour

3 tablespoons of olive oil

2 tablespoons herbes de Provence

1 lemon, quartered

2 heaping teaspoons of minced garlic

1/2 onion, roughly chopped

1/2 cup of Chardonnay

1/2 to 1 cup of chicken broth

Preheat oven to 400 degrees F.  Season the chicken with salt and pepper.  Lightly dredge the chicken in the all-purpose flour.

Pour the oil into the bottom of a roasting pan.  Place the floured chicken in the pan spreading the oil to cover bottom of the roasting pan.  Sprinkle the herbs de Provence over each chicken breast.  Arrange the lemon, minced garlic and onions around and on top of the chicken.  Add the Chardonnay and chicken broth to the pan.

Place the pan in the oven and roast for 25 minutes.   Baste the chicken with the pan juices and roast another 25 minutes or until the chicken is cooked through. 

I served the chicken on a large, white plate.  Serve to family and friends!!

Adapted from the New York Times Best Recipes for 2015

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