Roasted Chicken Breasts with Lemon Wine Dijon Pan Sauce
Ingredients
- 3 skin-on boneless chicken breats seasoned with salt/pepper/garlic/paprika
- 2 T. olive oil
- 3 T. butter
Pan Sauce
- 1 shallot chopped
- 1 cup chicken broth
- ½ cup white wine
- 2 tsp. dijon mustard
- 2 T. butter
- ½ lemon
Instructions
- Preheat oven to 450℉
- Heat oil in an oven safe skillet until HOT.
- Add chicken skin side down and cook 5 mins. undisturbed to sear.
- Shut heat, flip chicken, add butter to pan and spoon over chicken.
- Place skillet in oven and cook 8-11 mins until internal temp is 165. Mine were done in 8 mins on the convection roast setting.Place chicken on a plate and loosely cover with foil for 5 mins.
Pan Sauce
- After roasting chicken, leave 1 T. oil in pan and discard the rest.
- Heat on stove and add shallot.
- Deglaze with broth/wine and let simmer.
- Whisk in mustard and reduce.
- Remove heat and add butter plus 1/2 lemon squeezed over sauce.
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