Deluxe sunday chicken revisited


"Discover how to cook this poultry recipe. Poultry recipe for free. Learn how to cook a healthy recipe. Delicious chef recipe explained step by step. Poultry recipe, cooking tips and food recipe. Easy and quick meat recipe!"
Recipe by: mardjorie

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


368 people have saved this recipe

Preparation Time:
10 Min
Serves:
6
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:



3 Whole chicken breasts, skin
-left on (weight after
-boning, 2 1/2 to 2 3/4 lb)
3 tb Butter, cut into 6 pieces
-and slightly softened
1 ts Salt
1 ts Salt
1 1/2 c Chicken broth
3/4 ts Cornstarch, mixed with
1 tb Water

NOTE: Because most boneless chicken breasts these days come without
skin, ask your butcher to so it specially, or buy bone-in breasts and
bone them yourself.

Preheat the oven to 425'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 25-30 minutes, or until an oven
thermometer inserted in the thickest part of the chicken registers
155-160'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 3/4 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.

Per 5 1/2 ounce serving, with 2 tablespoons gravy: 271 calories, 48
grams protein, 0.7 grams carbohydrates, 0 grams fiber, 7 grams fat
(2.5 grams saturated), 661 milligrams sodium.

Browse by categories


Celebrity Chefs Recipes (cooking)


Joël Robuchon
(celebrity chef)

Joël Robuchon

French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!

See all celebrity chefs

Celebrity chefs

Jamie Oliver
(celebrity chef)

Jamie Oliver

English celebrity chef also known as The Naked Chef. BBC food television shows.

See all celebrity chefs

Celebrity chefs

Wolfgang Puck
(celebrity chef)

Wolfgang Puck

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Salad recipes

Salad recipes

Salad recipes

Discover the best salad recipes with pictures: lettuce, tomato, etc...
Delicious and light salads!

Discover the lastest recipes

recipes
Chocolate recipes

Chocolate recipes

Chocolate recipes

Discover the best chocolate recipes with pictures: black, with milk, desserts, ice cream, pie, white chocolate, etc...

Discover the lastest recipes

recipes
Cheese recipes

Cheese recipes

Cheese recipes

Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.

Discover the lastest recipes