Roasted Herb Chicken with Lemon Wine Sauce

By MissHeather

Ingredients

• Sauce:
• 8 chicken breasts
• 2 T packed fresh tarragon or 32 sage leaves
• 2 T lemon juice
• 2 T olive oil
• 1/4 tsp salt
• 1/2 C white wine
• 1/4 C lemon juice
• 1 shallot, minced
• 1 clove garlic, minced
• 1/4 tsp each granulated sugar and pepper
• pinch salt
• 2 egg yolks
• 1/3 C butter, cubed

Details

Servings 8

Preparation

Step 1

Run hand under skin of breasts to form packet; 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 425F oven for 30 minutes or until no longer pink inside. Broil for 2-3 minutes or until golden.

Sauce: Meanwhile, boil wine, lemon juice, shallot, garlic, sugar, pepper and salt for 5 minutes or until reduced to 1/2 cup. 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 minuts or until pale and thickened to consistency of custard. Remove from heat; whisk in butter.