Roasted Chicken Breast with Sage Pan Sauce

Bone-in chicken is super-juicy (even more so after a drizzle of sage-white wine sauce!) and handles oven roasting like a pro.

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4.5 by 3 people

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  • Makes: 4 servings
  • Serving Size: 1 chicken breast and 1/4 cup sauce
  • Prep: 25 mins
  • Roast: 30 mins 400°F

Roasted Chicken Breast with Sage Pan Sauce

Directions

  1. Preheat oven to 400 degrees F. Trim any excess skin or fat from chicken. Sprinkle chicken with pepper and salt. In a 12-inch cast-iron or other heavy oven-going skillet heat oil over medium-high heat. Add chicken, skin side down; cook about 3 minutes or until lightly browned. Turn chicken; sprinkle with snipped sage.
  2. Place skillet in oven. Roast for 15 minutes. Carefully add shallots and 1/4 cup of the broth to skillet. Roast for 15 to 20 minutes more or until chicken is no longer pink (170 degrees F). Remove chicken and shallots from skillet; cover and keep warm.
  3. For sauce, add the remaining 1/2 cup broth and the wine to skillet. Bring to boiling; reduce heat. Boil gently, uncovered, for 2 to 3 minutes or until reduced by about half. Remove from heat.
  4. Transfer chicken to dinner plates. Return shallots and any collected juices to skillet; add butter, mustard, and sage leaves. Cook and stir until butter is melted. Immediately spoon sauce over chicken.
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Nutrition Facts (Roasted Chicken Breast with Sage Pan Sauce)

  • Per serving:
  • 452 kcal ,
  • 28 g fat
  • (9 g sat. fat ,
  • 4 g polyunsaturated fat ,
  • 13 g monounsaturated fat ),
  • 130 mg chol. ,
  • 458 mg sodium ,
  • 6 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 39 g pro.
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3 Ratings

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