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Roast Chicken With Herbed Cream Sauce
- 1/4 cup dry white wine
- 1/4 cup low-sodium chicken broth
- 1/4 cup heavy cream
- 1/2 cup chopped fresh herbs (such as flat-leaf parsley, chives, and basil)
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 3 1/2- to 4-pound chicken, giblets removed
- 1 tablespoon olive or vegetable oil
Directions:View on Real Simple
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