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Roasted Chicken Breasts with Lemon Wine Dijon Pan Sauce

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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.