Ingredients
-
4
-
1/2
-
1/4
-
1/4
-
1
-
1
-
1/4
-
1
-
1
-
-
-
-
-
-
Directions
Roasted Chicken With Thyme and Honey Cream, An easy and delicious way to serve chicken! Cooking chicken with the skin and bones takes a little longer but gives a more juicy and tasty result From Egypt Cooking Today Hope you enjoy!, Made this several times now – the sauce is amazing! Recipe is easy to follow, no real cream on hand? Half n Half works just as well! Serve with pasta or baked potato if you want or just a huge salad and some warm crusty bread You won’t be sorry! Thanks for a wonderful recipe!, the sauce was amazing! I doubled it and I loved that this recipe was different then your everyday chicken I made this with mashed potatoes and cauliflower Thank you!!
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Steps
|
1
Done
|
Preheat Oven to 375f (190c). |
|
2
Done
|
Sprinkle Chicken Breasts With Half Each of the Salt, Pepper and Thyme. |
|
3
Done
|
in a Skillet, Melt Butter Over Medium-High Heat. |
|
4
Done
|
in Batches as Necessary, Brown Chicken Breasts, Skin Side Down, For 2 to 3 Minutes. |
|
5
Done
|
Turn and Brown Other Side For 2 to 3 Minutes. |
|
6
Done
|
Transfer to Baking Dish Skin Side Up and Set Skillet Aside, Reserving Any Butter and Brown Bits. |
|
7
Done
|
Roast Chicken in Oven For About 35 Minutes or Until Well Browned. |
|
8
Done
|
Meanwhile, Return Skillet to Medium Heat and Heat For 30 Seconds. |
|
9
Done
|
Add Onion and Remaining Salt, Pepper and Thyme and Cook, Stirring Constantly, For About 3 Minutes or Until Onion Is Softened. |
|
10
Done
|
Add Wine and Bring to a Boil, Scraping Up Any Brown Bits Stuck to Pan. |
|
11
Done
|
Stir in Cream and Honey and Boil Gently, Stirring Often, For About 5 Minutes or Until Sauce Is Thickened. |
|
12
Done
|
Pour Sauce Over Chicken in Dish and Roast For About 10 Minutes Longer or Until Chicken Is No Longer Pink Inside and Sauce Is Bubbling. |
