Roasted Herb Chicken with Lemon Wine Sauce
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving (without skin): about | - |
| cal | 425 |
| pro | 47 g |
| total fat | 24 g |
| sat. fat | 9 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 205 mg |
| sodium | 264 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 14% |
| vit A | 14% |
| vit C | 3% |
| folate | 5% |
-
8 chicken breasts (5 lb/2.2 kg total)
2 tbsp (25 mL) packed fresh tarragon leaves (about 64) or 32 sage leaves
2 tbsp (25 mL) lemon juice
2 tbsp (25 mL) olive oil
1/4 tsp (1 mL) salt
Sauce:
1/2 cup (125 mL) white wine
1/4 cup (50 mL) lemon juice
1 shallot, minced
1 clove garlic, minced
1/4 tsp (1 mL) each granulated sugar and pepper
Pinch salt
2 egg yolks
1/3 cup (75 mL) butter, cubed
Preparation:
Run hand under skin of breasts to form pocket; insert 8 tarragon or 4 sage leaves into each. Arrange, skin side up, on foil-lined rimmed baking sheet. Whisk lemon juice with oil; brush over chicken. Sprinkle with salt. Roast in 425ºF (220ºC) oven for 30 minutes or until no longer pink inside. Broil for 2 to 3 minutes or until golden.
Sauce: Meanwhile, boil wine, lemon juice, shallot, garlic, sugar, pepper and salt for 5 minutes or until reduced to 1/2 cup (125 mL). Strain into heatproof bowl; let cool.
Place bowl over saucepan of hot (not boiling) water; whisk in egg yolks and cook, whisking vigorously, for 5 minutes or until pale and thickened to consistency of custard. Remove from heat; whisk in butter.
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