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Chili Rubbed Chicken with Roasted Garlic Sauce
SUBMITTED BY: Colin Mochrie
4 tbsp/60 mL melted butter
4 tbsp/60 mL flour
4 tsp/20 mL chili powder
4 boneless chicken breasts
12 garlic cloves, unpeeled
3/4 cup/175 mL chicken broth
3/4 cup/175 mL dry white wine
1/2 tsp/2 mL dried sage
Salt and pepper to taste
Preheat oven to 375 F (190 C).
Combine 2 tbsp (25 mL) melted butter, 2 tbsp (25 mL) flour and 3 tsp (15 mL) chili powder in a small bowl.
Rub mixture on chicken, sprinkle with salt and pepper.
Place chicken in a small roasting pan scatter garlic around chicken.
Roast chicken for 30 minutes. Transfer garlic to plate.
Return chicken to oven and roast another 10 to 20 minutes.
Meanwhile, peel garlic and mash.
Stir remaining 2 tbsp (25 mL) butter and 2 tbsp (25 mL) flour in heavy saucepan over medium heat for 1 minute. Gradually whisk in broth and wine.
Add sage, mashed garlic and remaining 1 tsp (5 mL) of chili powder.
Bring gravy to boil, whisking occasionally, for about 8 minutes. Continuing to stir, reduce heat and simmer for another 3 to 5 minutes.
Season to taste with salt and pepper.
Transfer chicken to platter and serve with gravy.
Per serving (with skin): 346 calories, 35 g protein, 14.5 g fat, 11 g carbohydrate.