Chicken Breasts With Mustard-Verjuice Jus

1. 1

   Heat oven to 450 degrees.

2. 2

   Sprinkle chicken generously on all sides with salt and pepper.

3. 3

   Heat oil in heavy 12-inch ovenproof skillet over medium-high heat until hot but not smoking.

4. 4

   Add chicken and brown well on both sides, about 6 to 8 minutes total.

5. 5

   Turn the chicken skin side up, put the skillet into the oven and roast until the chicken is just cooked through, about 15 to 17 minutes.

6. 6

   Being very careful of the hot pan, remove it from the oven, transfer chicken to a platter, and tent with foil to keep warm.

7. 7

   Return pan to stove top, add verjuice and bring to a boil over high heat, scraping up all those brown bits from the bottom of the pan.

8. 8

   Add stock and continue to boil gently until reduced by about 1/3, about 5 to 7 minutes.

9. 9

   Whisk in mustard and thyme, adjust seasoning and spoon the sauce over the chicken.

10. 10

    Serve with any remaining sauce separately.

* Per serving · 4 servings · Values may vary.

No additional tips available.