Roast Chicken with Pan Sauce

Another great cast iron pan recipe from Elle’s mom!

4 bone-in chicken breasts (about 2 1/2 pounds)–can also use thighs/legs
1/2 tsp coarsely ground black pepper
1/4 tsp sea salt
2 Tbs extra virgin olive oil
1 Tbs snipped fresh sage
6 shallots, peeled and halved or quartered
3/4 c. reduced sodium chicken broth
1/4 c. dry white wine
2 Tbs butter, softened
2 tsp Dijon style mustard
12-20 sage leaves (if desired)

Trim chicken of excess skin and fat; season with pepper and salt.
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In a 12-inch cast-iron skillet, heat oil over med.-high  heat. Add chicken, skin side down, and cook for 3 min., until lightly browned. Turn chicken over; sprinkle with snipped sage.
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Place skillet in a 400 oven and roast, uncovered, for 15 min. Remove from oven.

Carefully add shallots and 1/4 c. of the chicken broth. Return skillet to oven and roast for 15-20 min. more or until chicken is no longer pink (170).
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Transfer chicken and shallots to a plate or dish and cover to keep warm.

Add remaining 1/2 c. broth and the wine to skillet and return to heat. Bring to  boiling. Boil gently,uncovered,for 2-3 min. or until reduced by about half. Remove from heat.

Transfer chicken to 4 dinner plates. Return shallots and any juices to skillet. Add butter, mustard, and sage leaves; stir until butter melts. Spoon sauce over chicken and serve.
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One thought on “Roast Chicken with Pan Sauce

  1. Pingback: Roast Chicken with Pan Sauce, Salad, and Fresh Cut Strawberries | Ellen Jay's Paleo-ish Lifestyle

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