Crispy Chicken With White Wine Pan Sauce

Awesome recipe! The chicken was juicy and tender. The sauce is the star of this dish. I did take the liberty of cutting the chicken broth in half and adding whipping cream to make the sauce thicker. The flavour of the rosemary is perfect. Thank you for sharing another recipe of yours that will certainly be made again! Made for Billboard Recipe Tag.

We all loved this. It was a nice combo the crisp chicken and the delicious sauce. Next time I would saute the shallots a little bit longer and would double the sauce. So good!!!

We eat a lot of chicken, and I am happy that I found this recipe to add to my files. It was easy to prepare and very enjoyable! The sauce was really good and I did thicken it up a little. I made Rice Pilaf and Caesar Salad to have as sides. Delicious and good enough for company anytime!

Oh my, what a delicious way to make chicken. I had six chicken thighs (about 1 1/2 pounds) and adjusted the other ingredients accordingly. Rather than thicken the sauce, I used just 2 tablespoons of chicken stock. No fresh chives, so settled for dried, but I'd recommend fresh. Thanks for posting such a winner.

We enjoyed this wonderfully crispy chicken and the sauce was fabulous! I took a tip from other reviewers and added a bit of cornstarch to the chicken broth before adding it to the pan to thicken it just a little. I will definitely make this recipe again! Thanks, Teresa, it's a keeper! Seaside Brassserie

Ten stars! I agree with the others that the sauce could use some thickening - but I made it exactly as written. The skin was so crisp, and the sauce is to die for. Totally company worthy - and we'll be making this again and again. The other thing that makes it great is that the ingredients are all staples in my kitchen, so its something we can make at the last minute. Going into my favorites file... Thanks for sharing, T!