Complete this weeknight "Sunday supper" with traditional fixings like
chive-flecked mashed potatoes (donít worry, thereís enough gravy for the
potatoes, too) and buttered green beans. Baked maple apples would be delicious
2 chicken breast halves (with skin and bones; about 20 ounces)
1 1/2 teaspoons poultry seasoning
1 tablespoon butter, cut into small pieces
1 tablespoon all purpose flour
1/3 cup canned low-salt chicken broth
1/4 cup chopped fresh parsley
Preheat oven to 475įF. 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.
Place 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.
Makes 2 servings; can be doubled.