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1
In small bowl, mix Dijon, mayonnaise, lemon juice, water, and capers.
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2
Mustard-caper sauce can be covered and refrigerated for up to 1 day.
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3
Arrange oven rack at lowest position.
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4
Preheat oven to 450 degrees F.
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5
If necessary, with kitchen shears, cut off excess rib bones from chicken breasts.
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6
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper on skin side of chicken.
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7
Sprinkle cornstarch on skin side of chicken to lightly coat.
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8
Heat 12-inch ovenproof skillet on medium-high until hot.
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9
Add oil and swirl to coat bottom.
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10
When oil shimmers, shake excess cornstarch from chicken and add to skillet, skin side down, in single layer.
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11
Cook 2 to 4 minutes or until golden brown.
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12
With tongs, turn chicken over and cook 2 minutes longer.
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13
Transfer to oven.
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14
Roast 15 minutes or until chicken just loses its pink color and meat thermometer inserted in thickest part of chicken registers 160 degrees F.
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15
Transfer chicken to serving plates.
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16
Let stand 10 minutes for chicken to retain juiciness.
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17
When ready to serve, stir half of parsley and 1/4 teaspoon freshly ground black pepper into mustard-caper sauce.
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18
Spoon onto serving plates with chicken.
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19
Garnish with remaining parsley and serve.
