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Roasted Chicken Breasts with Dijon Sauce
2 bone-in, skin-on chicken breasts (about 2 lb. total)
Salt and pepper
1 Tbsp. vegetable oil
1 large shallot, chopped fine
3/4 cup dry vermouth or white wine
1 cup low-sodium chicken broth
1/4 cup heavy cream
2 Tbsp. Dijon mustard
1 Tbsp. unsalted butter
2 Tbsp. chopped fresh tarragon, plus more for garnish
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Roasted Chicken Breasts with Dijon Sauce

Roasted Chicken Breasts with Dijon Sauce

Roasted Chicken Breasts with Dijon Sauce
  • Servings:Serves 2
  • Prep Time:5 minutes
  • Cook Time:40 minutes
1. Center a rack in oven and heat to 425 degrees. Pat chicken dry with paper towels and season all over with salt and pepper.
2. Heat oil in a medium oven-safe skillet over medium-high heat until shimmering. Add chicken, skin side down, and cook until skin is browned, 2 to 4 minutes. Flip and continue to cook until second side is browned, about 4 more minutes. 3. Transfer skillet to oven and cook until meat closest to the bone registers 165 degrees, 15 to 20 minutes. Transfer chicken to a plate and tent loosely with foil to keep warm.
4. Place now-empty skillet over medium heat (be careful as handle will be very hot) and add shallot. Cook, stirring frequently, until shallot begins to soften, about 1 minute. Add vermouth and increase heat to high. Cook, scraping browned bits from bottom of pan, until roughly 2 tablespoons of liquid remain, about 3 minutes.
5. Add broth and cream and cook, stirring frequently, until slightly thickened, 6 to 8 minutes. Whisk in mustard, butter, and tarragon and season to taste with salt and pepper. Return chicken and any accumulated juices to pan, then remove from heat. Let sit 1 minute, then sprinkle with more tarragon and serve.
Source: Hannaford fresh Magazine, January - February 2020