Roasted Herb Chicken with Lemon Wine Sauce

Author: Canadian Living

  • Portion size 8 servings

Ingredients

  • 8 chicken breasts (5 lb/2.2 kg total)
  • 2 tablespoons packed fresh tarragon leaves (about 64) or 32 sage leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
Sauce:
  • 1/2 cup white wine
  • 1/4 cup lemon juice
  • 1 shallots minced
  • 1 clove garlic minced
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon pepper
  • pinch salt
  • 2 egg yolks
  • 1/3 cup butter cubed

Method

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.

Nutritional facts <b>Per serving (without skin):</b> about

  • Sodium 264 mg
  • Protein 47 g
  • Calories 425.0
  • Total fat 24 g
  • Cholesterol 205 mg
  • Saturated fat 9 g
  • Total carbohydrate 1 g

%RDI

  • Iron 14.0
  • Fibre 0.0
  • Folate 5.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 14.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Herb Chicken with Lemon Wine Sauce

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