Recipe information
Yield
Makes 2 Servings
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
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Preparation
Step 1
Preheat oven to 475°F. 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.
Step 2
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.