Chicken Roast with Butternut Dressing Recipe

Directions

Place butter in a medium bowl. Mix together flour, sage, thyme, sage, rosemary, and rosemary. Form the mixture into a 9x13 inch baking dish. Pour vinegar and cornstarch over chicken breasts, and top with chopped sage and onion. Cover and refrigerate overnight.

To cook chicken, mince butter in a large skillet over medium heat. Add garlic and cook, stirring, for 2 to 3 minutes, or until lightly browned. Add chicken and cook for 2 minutes, stirring, until no longer pink. Add vinegar and cornstarch to skillet; cook over medium heat, stirring, for 2 minutes. Add cornstarch and mustard and toss together. Remove chicken from skillet and set aside.

In a large bowl, mix vinegar, cornstarch, salt, celery salt, mustard, broth, chicken broth, baste of milk with hand. Mix together with lemon juice and vinegar. Heat slowly and stir evenly over medium heat. Cover loosely and refrigerate nearly 24 hours.

Preheat oven to 400 degrees F (200 degrees C).

Heat oil in a large pan over medium heat. After 2 minutes, stir chicken into pan and cook 10 minutes on each side, or until cooked through and juices run clear. Remove chicken from pan and set aside.

Melt butter in a medium skillet over medium heat. Stir in flour mixture until smooth. Cream together sugars and egg yolks in a small saucepan until light and fluffy. Gradually blend in flour mixture, stirring constantly. Stir in vinegar, cornstarch, and onion. Stir in sage. Spread chicken mixture on baking sheet.

Bake uncovered at 400 degrees F (200 degrees C) for 45 minutes. Turn chicken breasts over and bake for another 15 minutes or until no longer pink in center. Whisk egg yolks into sauce mixture. Top each breast with a thick cut of bacon, about 1/8 inch thick, and a slice of onion.

Place an unpeeled apple on each breast and roll in sage. Place a slice of bacon on the end of each breast. Arrange breasts in a single layer about 1 inch apart. Serve hot from the oven.