ROASTED CHICKEN WITH DIJON PAN SAUCE
Steps:
- Heat oven to 425°F.
- Reserve 2 tsp. mustard for later use; rub remaining mustard evenly under skins of chicken pieces.
- Heat oil in large ovenproof skillet on medium-high heat. Add chicken, skin sides down. Cook 5 min. or until skins are lightly browned. Place skillet in oven.
- Bake 30 to 40 min. or until chicken is done (165°F). Remove skillet from oven. Transfer chicken, skin sides up, to serving dish; cover to keep warm.
- Whisk flour, chicken stock and reserved mustard until blended. Place skillet on stove-top burner. Add shallots; cook and stir on medium heat 3 to 4 min. or until crisp-tender. Stir in wine; bring to boil, stirring constantly. Continue to cook 2 to 3 min. or until sauce is reduced by half, stirring constantly. Gradually stir in flour mixture. Bring to boil, stirring constantly; cook and stir 3 min. or until thickened. Remove from heat. Stir in herbs.
- Serve chicken topped with Dijon sauce.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 220 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 1 g, Protein 30 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
