8 ea Bone in chicken breasts / skin on (approx. 6-7 0z. ea)
1/4 lb butter - whipped
1 bu parsley - minced
1 tbl fresh thyme - chopped
cracked pepper
salt
2 oz. Olive oil
1/4 cup chicken broth
1/4 cup dry white wine
4 large carrots, peeled and cut into wedges or sticks
With kitchen spoon fold together the whipped butter, herbs and pepper.
Lift skin of hen breast and layer generous amount of herb/butter over meat.
Cover again with skin. Sprinkle with salt and cracked pepper. In large skillet under med heat, add olive oil. When oil is hot, place breasts skin side down and cook until skin is cripy and brown about 4 – 5 minutes. Turn breasts. You may set aside breasts now and place in baking pan to reserve refridgerated for later, or place in hot 400 *f oven for 12 - 14 minutes along with you cut carrots.
After 5-6 minutes, add to your baking pan the chicken broth and white wine. The broth should reduce nicely by the time the chicken is finished. Remove baking pan from oven.
Arrange chicken on platter with the roasted carrots. Pour pan juices over chicken. Garnish with thyme and pasley leaves. Enjoy!
