Roasted Herb Chicken with Lemon Wine Sauce - ★Cooking Recipes★

Tasty roast chicken breast are even better with a buttery lemon wine sauce.
Directions for: Roasted Herb Chicken with Lemon Wine Sauce

Ingredients

Roasted Herb Chicken

8 chicken, breasts

2 Tbsp packed tarragon, leaves

32 sage, leaves

2 Tbsp lemon, juice

2 Tbsp olive oil

tsp salt

Lemon Wine Sauce

cup white wine

cup lemon, juice

1 shallot, minced

1 clove garlic, minced

tsp granulated sugar

tsp pepper

1 pinch salt

2 egg, yolks

cup butter, cubed

Directions

Roasted Herb Chicken

1. Preheat oven to 425 degrees F (220 degrees C).

2. Run hand under skin of chicken breasts to form pocket; insert 8 tarragon or 4 sage leaves into each.

3. Arrange, skin side up, on foil-lined rimmed baking sheet.

4. Whisk lemon juice with oil; brush over chicken.

5. Sprinkle with salt.

6. Roast in oven for 30 minutes or until no longer pink inside.

7. Broil for 2 to 3 minutes or until golden.

Lemon Wine Sauce

1. In a saucepan, bring wine, lemon juice, shallot, garlic, sugar, pepper and salt to boil; boil for 5 minutes or until reduced to 1/2 cup (125 mL).

2. Strain into heatproof bowl; let cool.

3. 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.

4. Remove from heat; whisk in butter.

5. Serve with chicken.

See more: Poultry, Fall, Citrus, North American, Dinner, Herbs, Main, Roast, Chicken