Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Real Simple February 2006


Credit: Jim Franco

Recipe Summary

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • After you transfer the roast chicken to a cutting board, place the pan containing the drippings over medium heat. Simmer until the liquid reduces by half. Add the wine and broth and cook, stirring and scraping the bottom of the pan, until the sauce thickens slightly, about 2 minutes. Add the cream. Remove from heat. Strain the sauce, if desired. Stir in the herbs, salt, and pepper. Spoon the sauce over the carved chicken.


Nutrition Facts

678 calories; fat 49g; saturated fat 15g; cholesterol 224mg; sodium 649mg; carbohydrates 1g; protein 50g.