Pan-Seared Chicken Breasts with Mustard, Rosemary and Capers
Preheat an oven to 425°F. Heat the olive oil in a large frying pan over medium heat. Add the chicken breasts, skin side down, until light golden, 5 to 6 minutes. Turn the chicken, season with salt and pepper and continue to cook until golden, 5 to 6 minutes. Place the pan in the oven and continue to cook until the skin of the chicken is golden and the meat is cooked, 10 to 15 minutes. Remove the chicken from the pan, place on a warm platter, cover with foil and keep warm.
Pour off any excess fat from the frying pan. Place the pan back on high heat, (be careful, the handle is very hot after being in the oven). Add the white wine and bring to a boil and using a flat bottom spatula or wooden spoon, scrape up the bits on the bottom of the pan. Reduce by half. Add the chicken stock and bring to a boil. Add the mustard, capers and rosemary and continue to simmer until the stock is reduced by half, 3 to 5 minutes.
To serve, place one chicken breast on each plate and spoon the sauce over the chicken breasts.
1 tablespoon olive oil
6 chicken breasts, skin and bone attached, about 8 ounces each
Salt and freshly ground black pepper
1/2 cup dry white wine
2 cups chicken stock
1 1/2 tablespoons mustard
1/3 cup capers
1/2 teaspoon fresh chopped rosemary