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ROAST CHICKEN BREASTS WITH PARSLEY PAN GRAVY


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 afterward
 

Ingredients
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
 

Preparation
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.

 

 

 

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