Chicken Valentine

Ingredients:

• 2 Each - Bone-In Chicken Breasts

• 1 Stick - Butter (1/2 Cup)

• 2 Tsp - Dried Rosemary

• 2 Tsp - Dried Thyme

• 1 TBSP - Garlic Powder

• 1 TBSP - Onion Powder

• 1 Cup - White Wine or Broth

• 1 TBSP - Cornstarch

• 1 TBSP - Water

• Salt & Pepper

Preparation:

1. Preheat oven to 400º.

2. Melt butter, then stir in rosemary, thyme, garlic powder, and onion powder.

3. Pat chicken dry, then sprinkle both sides with salt and pepper.

4. Place chicken in a large oven proof skillet, skin side down.

5. Brush half the mixture onto the back side of both chicken breasts.

6. Bake for 25 minutes. Remove from oven and flip.

7. Brush remaining butter mixture on top of skin, then bake for another 25 minutes or until internal temperature reaches 165º.

8. Remove chicken from pan, then place pan on stove top over medium heat.

9. Add wine or broth and scrape up all the "flavor bits" on the bottom of the pan.

10. In a small bowl, combine cornstarch and water to make a slurry. Once combined, whisk into pan to thicken liquid to make a gravy.

11. Remove from heat and pour over chicken.

12. Serve and enjoy!

Tips:

• The picture shows this dish served with sautéed mushrooms and a side of brussels sprouts. If you would like to add these, you may use leftover mushrooms or add canned mushrooms when making the gravy. For the brussels sprouts, take approximately 2 cups of brussels sprouts and cut lengthwise. When removing chicken to flip, place brussels sprouts around the pan, cut side down, and cook with the chicken for the remaining time.

• Get creative! Try this with bone-in pork chops (cooking times may vary).