Ingredients
• 2 12-ounce bone-in split chicken breasts (skin on)
• 1 Tbs. vegetable oil
• salt and pepper
• 1 leek (thinly sliced white part only)
• 1 teaspoon flour
• 1 cup chicken broth
• ½ cup dry white wine (or vermouth)
• 1 tablespoon unsalted butter
• 1 tablespoon minced fresh tarragon
• 1 teaspoon whole-grain mustard
Pre-heat oven to 500 degrees. Rub breasts in oil and salt and pepper both sides. Place breasts skin side down and reduce heat to 450 degrees. Leave in oven for 20 minutes and flip breasts over and cook to 160 degrees. Remove from oven and place in a serving dish and tent with a loose piece of aluminum foil on top. Add thinly sliced leek pieces and butter to skillet and cook until leaks are soft. Add flour and stir for about one minute and then add chicken broth, wine, tarragon and mustard and stir until sauce reaches a nice semi-thick consistency. Take a very sharp knife and cut the chicken breast from the bone. Remove the breast and place on a dinner plate and add the sauce.
Skillet Chicken Breast