Lemon Herb Roast Chicken W/Gravy
What you need:
4 chicken breasts, skin removed
1 can condensed cream of chicken soup (10 3/4 oz.)
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh thyme
4 cloves minced fresh garlic
zest of one lemon
1 tablespoon lemon juice
1/4 cup dry white vermouth
1/2 cup chicken stock
Set oven to 375 degrees F.
Place soup, rosemary, thyme, garlic in a bowl. Stir mixture.
Set aside one 1/4 cup of the mixture.
Place the chicken in a lightly greased oven dish, pour the soup mixture over the chicken, and roast for 20 minutes.
Remove from oven and pour the reserved 1/4 cup of soup mixture over the chicken.
Continue to roast until the internal temperature of the chicken reaches 160 degrees F.
While the chicken continues to roast, Pour the chicken stock and vermouth in a pan and heat on the stove top until almost boiling.
When the chicken reaches 160 F. remove the dish from the oven and quickly remove the chicken and set aside.
Pour all the liquid from the oven dish into the pan with the chicken stock and vermouth.
Quickly place the chicken back into the hot oven dish and cover with foil and wrap with a tea towel.
While the chicken is resting, boil the liquid mixture in the pan until reduced to your desired thickness for gravy.
Plate the chicken and pour the gravy over the chicken and over your choice of potatoes.
Note: A meat thermometer is a must. A remote digital thermometer is best.