Sunday Chicken Revisited
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
|
|
| 3 | tablespoons |
butter
cut into 6 pieces |
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
salt
|
|
| 1 ½ | cups |
chicken broth
|
|
| ¾ | teaspoon |
cornstarch
|
|
| 1 | tablespoon |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
chicken breasts
|
|
| 45 | ml |
butter
cut into 6 pieces |
|
| 5 | ml |
salt
|
|
| 5 | ml |
salt
|
|
| 355 | ml |
chicken broth
|
|
| 3.8 | ml |
cornstarch
|
|
| 15 | ml |
water
|
|
Directions
Preheat the oven to 425 degrees F.
Rub the chicken breasts on all sides with butter; sprinkle with salt and pepper.
Fold each breast in half, skin side out, stretching the skin as much as possible to cover the meat.
Hold the "bundle" together by running through with wooden or metal skewers.
Bake on the rack of a roasting pan for 25 to 30 minutes, or until an oven thermometer inserted in the thickest part of the chicken registers 155 to 160 degrees F.
Remove to a cutting board. Loosely cover with aluminum foil to keep warm.
Meanwhile, add the broth to the roasting pan.
Scrape the pan with a wooden spatula to dissolve the meat juices.
Pour this liquid into a fat separator (or a regular measuring cup) and wait a bit for the fat to rise to the top.
Pour off (or spoon off) the fat. Pour the defatted liquid into a small pan and bring to a rapid boil.
Boil down to ¾ cup of liquid.
Stir in the dissolved cornstarch, and cook until the gravy thickens slightly.
Discard the chicken skin, if you like.
Cut each breast diagonally into about eight long, thin slices.
Arrange on a platter and pass the gravy separately.
