Ingredients

3 whole chicken breasts, skin left on (weight after boning, 2-1/2 to 2-3/4 lb.)
3 Tbsp. butter, cut into 6 pieces and slightly softened
1 tsp. salt
1 tsp. salt
1-1/2 C. chicken broth
3/4 tsp. cornstarch, mixed with
1 Tbsp. water

Cooking Instructions

Preheat the oven to 425. Rub the chicken breasts on all sides with butter; sprinkle with salt and pepper. Fold each breast in half, skin side out, stretching the skin as much as possible to cover the meat. Hold the bundle together by running through with wooden or metal skewers. Bake on the rack of a roasting pan for 25-30 minutes, or until an oven thermometer inserted in the thickest part of the chicken registers 155-160. Remove to a cutting board. Loosely cover with aluminum foil to keep warm. Meanwhile, add the broth to the roasting pan. Scrape the pan with a wooden spatula to dissolve the meat juices. Pour this liquid into a fat separator (or a regular measuring C.) and wait a bit for the fat to rise to the top. Pour off (or spoon off) the fat. Pour the defatted liquid into a small pan and bring to a rapid boil. Boil down to 3/4 C. of liquid. Stir in the dissolved cornstarch, and cook until the gravy thickens slightly. Discard the chicken skin, if you like. Cut each breast diagonally into about eight long, thin slices. Arrange on a platter and pass the gravy separately.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)