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Preheat oven to 375°F. Season chicken with salt and pepper. In an extra-large ovenproof skillet, cook chicken in hot oil over medium-high heat for about 5 minutes or until brown, turning once. Add carrots, shallots and garlic to skillet. Pour 1/3 cup chicken broth and lemon juice over chicken in skillet. Bring to a boil.
Place skillet in oven; roast, uncovered, about 25 minutes or until chicken is done (180°F) and carrots are just tender. Transfer chicken and carrots to a platter, cover with foil to keep warm.
Whisk flour into remaining broth. Add broth mixture and wine to the hot skillet. Whisk to combine. Return skillet to medium-high heat. Cook and stir to scrape up any browned bits from the bottom of the pan. Bring to a boil, continue to gently boil, uncovered, about 5 minutes or until liquid is slightly thickened and reduced to about 1/2 cup. Stir in sage and lemon peel. Serve sauce with chicken and carrots. Serve with lemon wedges.