Tasty roast chicken breast are even better with a buttery lemon wine sauce.
ingredients
Roasted Herb Chicken
Lemon Wine Sauce
directions
Preheat oven to 425 degrees F (220 degrees C).
Run hand under skin of chicken breasts to form pocket; insert 8 tarragon or 4 sage leaves into each.
Arrange, skin side up, on foil-lined rimmed baking sheet.
Whisk lemon juice with oil; brush over chicken.
Sprinkle with salt.
Roast in oven for 30 minutes or until no longer pink inside.
Broil for 2 to 3 minutes or until golden.
In a saucepan, bring wine, lemon juice, shallot, garlic, sugar, pepper and salt to boil; boil for 5 minutes or until reduced to 1/2 cup (125 mL).
Strain into heatproof bowl; let cool.
Place bowl over saucepan of hot (not boiling) water; whisk in egg yolks and cook, whisking vigorously for 5 minutes or until pale and thickened.
Remove from heat; whisk in butter.
Serve with chicken.