Ingredients
2 chicken breasts, (5 oz each), boneless
2 cloves garlic, roughly chopped
2 tbsp vegetable oil
2 tbsp unsalted butter, at room temperature
2 tsp dried rosemary, or thyme
salt and ground black pepper, to season
¼ cup unsalted butter
¼ cup all-purpose flour
¼ cup red wine
1 tbsp tomato paste
1 tsp onion powder
1 tsp garlic powder
1 tsp Italian seasoning
2½ cups chicken broth
salt and ground black pepper, to taste
1 cup mashed potatoes, per serving
½ cup vegetables, per serving
parsley, chopped, for garnish
Preparation
Prepare the sauce first. In a saucepot or deep skillet over medium heat, melt the butter.
Add the flour, Italian seasoning, and onion, and garlic powders. Whisk until it forms a roux and allow to roast briefly until it forms a light caramel color.
Add tomato paste and roast briefly.
Deglaze with red wine and reduce briefly.
Add chicken broth and bring sauce to a simmer. Continue simmering until the sauce has thickened and reduced by half, roughly 10 minutes.
Cook the chickens next. Season the chicken breasts with salt and pepper.
In a wide skillet, heat the oil over medium-high heat and place the chicken skin side down.
Sear for roughly 3 to 5 minutes until the skin turns crisp and golden, then flip to sear the other side.
Reduce heat to medium-low, add butter, garlic, and dried thyme or rosemary. Allow the butter to melt, then baste the chickens frequently while the chicken cooks.
Allow the chicken to fry in the butter roughly 5 to 7 minutes, until fully cooked. Baste frequently.
Once the gravy has thickened, season with salt and pepper. Adjust accordingly and set aside.
Once the chickens have cooled, place it onto a plate with some vegetables and potatoes.
Pour the gravy into a serving container, garnish the plate with parsley, and serve together.
