Roast Chicken Breasts With Parsley Pan Gravy

• 2 chicken breast halves (with skin and bone-in)
• 1/4 cup white wine
• 1 1/2 teaspoons poultry seasoning or 1 1/2 teaspoons herbes de provence
• 1 -2 tablespoon butter, melted
• 2 tablespoons all-purpose flour
• 2 1/4 cups canned low sodium chicken broth
• 1/4 cup white wine
• 1/4 cup chopped fresh flat leaf parsley

1. Preheat oven to 400u0b0F
2. Using fingers, loosen skin on chicken breast. Rub half of poultry seasoning or herbs de provence under skin of each breast. Sprinkle chicken with kosher or sea salt and pepper.
3. Place skin side up in 11x7-inch metal baking pan that has been sprayed with vegetable oil.
4. Brush chicken with butter, add 1/4 cup of broth and 1/4 cup of white wine to pan.
5. Roast until cooked through, about 40 minutes.
6. Transfer chicken to plate.
7. Place pan with juices over stove-top burner at medium heat. (Pour everything into a saucepan if you don't want your baking pan over the burners.)
8. Add flour; stir until golden, about 30 seconds. Whisk in broth. Bring to boil, whisking until mixture thickens.
9. Add parsley. Season with salt and pepper.

chicken, white wine, poultry seasoning, butter, flour, chicken broth, white wine, flat leaf parsley

Taken from www.food.com/recipe/roast-chicken-breasts-with-parsley-pan-gravy-413204 (may not work)