Roasted Chicken Breast And Vegetables with Prunes

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Roasted Chicken Breast And Vegetables with Prunes Ingredients

1 tb Unsalted butter	; lemon slices
1 Whole chicken breast; split	6 Pitted prunes
1/2 ts Dried thyme leaves	2/3 c Low-salt chicken broth
2 Carrots; cut into 1/4-inch	2 tb Dry white wine
; slices	1 1/2 ts All-purpose flour
1 Onion; cut into 1/2-inch	1 ts Minced fresh parsley leaves
; wedges	Garnish: parsley sprigs
Three; (1/4-inch-thick)

Instructions for Roasted Chicken Breast And Vegetables with Prunes

Put butter in small flameproof roasting pan and put pan in oven. Preheat oven to 450F. Pat chicken dry and sprinkle with thyme and salt and pepper to taste. Put chicken, skin sides down, in hot butter and arrange carrots, onion, and lemon around chicken. Season vegetables with salt. Roast chicken and vegetables 10 minutes. Turn chicken sides up and put 3 prunes under each half. Roast chicken and vegetables, stirring vegetables once halfway through cooking time, 15 minutes more, or until chicken is cooked through and vegetables are tender. Remove pan from oven and with slotted spoon transfer chicken, vegetables, lemon, and prunes to a platter. In measuring cup or small bowl stir together broth, wine, flour, and parsley. Add mixture to pan and broil over high heat, stirring and scraping up browned bits, 1 minute, or until thickened slightly. Pour sauce over chicken and vegetables and garnish with parsley sprigs. Serves 2. Gourmet December 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: ChickenCuisine: Uncategorized

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