Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 3 Ratings
Source: Better Homes and Gardens


Credit: Jacob Fox

Recipe Summary

30 mins
25 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Season chicken with salt and pepper. In an extra-large ovenproof skillet cook chicken in hot oil over medium-high heat about 5 minutes or until brown, turning once. Add carrots, shallots and garlic to skillet. Pour 1/3 cup of the chicken broth and the lemon juice over chicken in skillet. Bring to boiling.

  • Place skillet in oven; roast, uncovered, about 25 minutes or until chicken is done (180°F) and carrots are just tender. Transfer chicken and carrots to a platter, cover with foil to keep warm.

  • Whisk flour into remaining broth. Add broth mixture and wine to the hot skillet. Whisk to combine. Return skillet to medium-high heat. Cook and stir to scrape up any browned bits from the bottom of the pan. Bring to boiling. Boil gently, uncovered, about 5 minutes or until liquid is slightly thickened and reduced to about 1/2 cup. Stir in sage and lemon peel. Serve sauce with chicken and carrots. Serve with lemon wedges.

Nutrition Facts

376 calories; fat 11g; cholesterol 215mg; saturated fat 3g; carbohydrates 18g; mono fat 5g; poly fat 2g; insoluble fiber 5g; sugars 8g; protein 47g; vitamin a 15849.3IU; vitamin c 16.6mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 11.6mg; vitamin b6 1.1mg; folate 54.9mcg; vitamin b12 1mcg; sodium 585mg; potassium 908mg; calcium 85mg; iron 3.5mg.