Roasted Chicken Breast with Sage Pan Sauce

Ingredients

• 4 bone-in chicken breast halves (about 2 1/2 pounds total)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 tablespoon snipped fresh sage
• 6 shallots, peeled and halved or quartered
• 3/4 cup reduced-sodium chicken broth
• 1/4 cup dry white wine
• 2 tablespoons butter, softened
• 2 teaspoons Dijon-style mustard
• 12 - 20 small fresh sage leaves

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.

nutrition information

Per Serving: cal. (kcal) 452, Fat, total (g) 28, chol. (mg) 130, sat. fat (g) 9, carb. (g) 6, Monounsaturated fat (g) 13, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 3, pro. (g) 39, vit. A (IU) 533.08, vit. C (mg) 6.37, Thiamin (mg) 0.1, Riboflavin (mg) 0.16, Niacin (mg) 14.81, Pyridoxine (Vit. B6) (mg) 0.88, Folate (µg) 20.64, Cobalamin (Vit. B12) (µg) 0.44, sodium (mg) 458, Potassium (mg) 489, calcium (mg) 42, iron (mg) 1.97, Percent Daily Values are based on a 2,000 calorie diet