CHICKEN AU JUS SAUCE RECIPE RECIPES

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PAN ROASTED CHICKEN AU JUS RECIPE - FOOD.COM



Pan Roasted Chicken Au Jus Recipe - Food.com image

Make and share this Pan Roasted Chicken Au Jus recipe from Food.com.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves (about 1 1/4 lb)
3 tablespoons butter or 3 tablespoons margarine
1/2 cup finely chopped shallots or 1/2 cup onion
1 garlic clove, finely chopped
1/3 cup balsamic vinegar (regular or white)
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
2 tablespoons finely chopped pitted mediterranean olives
1 tablespoon finely chopped fresh parsley
1 (10 ounce) box couscous, prepared according to package directions

Steps:

  • In 12-inc nonstick skillet, melt 1 tbsp butter over medium-high heat, and cook chicken, turning once, 8 minutes or until chicken is thoroughly cooked.
  • Remove and keep warm.
  • In same skillet, bring shallots, garlic and vinegar to a boil over high heat and cook 2 minutes.
  • Add broth and return to a boil.
  • Reduce heat to medium and cook, stirring occasionally,8 inutes or until liquid is reduced to 1 cup.
  • Remove from heat.
  • Stir in remaining 2 tbsp butter.
  • Meanwhile, in small bowl, combine olives with parsley;set aside.
  • Serve chicken over couscous, then top with sauce and olive mixture.

Nutrition Facts : Calories 493.4, FatContent 11, SaturatedFatContent 6, CholesterolContent 91.3, SodiumContent 184.8, CarbohydrateContent 58.8, FiberContent 3.7, SugarContent 0, ProteinContent 37

ROAST CHICKEN AU JUS WITH LEMON AND BASIL RECIPE - TASTE ...



Roast Chicken Au Jus with Lemon and Basil Recipe - Taste ... image

Deglazing the roasting pan with white wine results in a rich lemon-and-basil scented jus for this simple roast chicken.

Provided by Donald Link

Categories     dinner party    easy chicken    Father's Day    Mother's Day    romantic meals    dinner    main dish

Total Time 1 hours

Prep Time 0S

Cook Time 1 hours

Yield 2

Number Of Ingredients 12

1 whole free-range chicken
salt
Freshly ground pepper
paprika
6 fresh basil leaves
4 thin slices of lemon (round slices)
1 clove garlic
1 onion
oil
1 c. wine
1 c. water
2 tbsp. butter

Steps:

  • Dry off chicken to remove excess moisture. Season generously with salt, pepper and paprika. Use half the volume of paprika as salt and pepper. Place the basil, lemon and garlic under the skin of the chicken. Distribute equal amounts on both sides of the chicken. Place one leaf and lemon near the thigh as well. Place the sliced onions on a lightly oiled sheet pan and place the chicken on top breast side up. Bake chicken at 350 degrees for about 50-60 minutes. To crisp up the skin more I may go 10 more minutes at 450. Ovens may vary so use your judgment. When chicken is cooked remove it from the sheet pan and on to a cold rack or plate to sit. Pour wine onto the hot sheet pan and scrape the pan. When the wine is half gone add water and let half of that reduce. Then add butter, let it melt into the reduction, and set aside. Carefully remove the parts of the chicken with a sharp knife and keep the skin attached (this may take some practice). Serve with the pan sauce.

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