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HERB ROASTED CHICKEN BREASTS, VEGGIES, WINE SAUCE
Hearty, Fabulous, Roast Chicken Breasts
Recipe by: Emily Miller
Emily has written on food & travel for publications such as the San Francisco Chronicle. She also wrote The Food Lover’s Guide to Florence, Top Chef Quickfire and How to Cook Like a Top Chef. She lives in Dallas with her two children and her husband
INGREDIENTS - 4 servings
2 lb potato(es) quartered
3 Tablespoons olive oil, divided
3 Teaspoons kosher salt, divided
3 Teaspoons black pepper, divided
1 Teaspoon rosemary, finely chopped
3 Tablespoons parsley, chopped
1 lb carrot(s) sliced on a 3/4' diagonal
4 boneless chicken breast(s) whole, skinless
1 red onion(s), finely sliced
1 Tablespoon rosemary
1 Tablespoon thyme
1 Tablespoon oregano
lb mushroom mix
Cup white wine
1 Tablespoon unsalted butter
Preheat oven to 400 degrees. Toss the quartered potatoes with ½ teaspoon salt and pepper and 1 teaspoon chopped rosemary. Place on a large baking sheet and roast in oven for 30 minutes, stirring every 15 minutes.
Peel and cut the carrots, toss them with ¼ teaspoon salt and pepper and 1 teaspoon olive oil and set aside. Once the potatoes have baked for 30 minutes, add the carrots and allow the mixture to cook another 12-15 minutes until the potatoes are browned and the carrots are cooked through. Remove from oven and toss with freshly chopped parsley.
In the meantime, season the chicken breasts with ½ teaspoon salt and pepper. Place an oven safe skillet over high heat for three minutes until it is very hot. Add one tablespoon of olive oil and allow the oil to get hot.
Add the chicken breasts and sear the chicken to a dark brown, approximately 3 minutes per side. Sprinkle the mushrooms, the onion and the fresh herbs over the chicken breasts and add the skillet to the oven. Bake for approximately 35 minutes or until the internal temperature in the thickest part of the breast reads 165 degrees.
Remove from oven, place the chicken and mushrooms on a cutting board and return the hot pan to a burner under high heat. Add the wine and allow the sauce to reduce by half, scraping all of the browned bits from the bottom of the pan. Once it has reduced, add the butter and whisk the sauce until the butter is completely melted and incorporated. Slice the chicken on a diagonal into 1” thick slices.
Plate one portion with roasted vegetables and chicken slices and top each portion with some roasted mushrooms. Spoon some sauce over the chicken and serve immediately.
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