Pan-Roasted Chicken Breast With Vinegar, Mustard, and Tarragon

1. 1

   Preheat oven to 325 degrees.

2. 2

   Season the chicken breasts with salt and pepper.

3. 3

   Heat the oil in a large skillet over medium-high heat, and when it is almost smoking, add the chicken breasts.

4. 4

   Lower the heat to medium and cook the breasts 6-7 minutes, then turn them turn them ( they should have an even golden brown color) and continue cooking for about five more minutes; reduce the heat if the chicken seems to be browning too quickly, rotate the skillet as necessary to avoid any dark or burned spots.

5. 5

   When the chicken is cooked, remove it to a platter and move to the oven to keep warm (don't cover).

6. 6

   Pour the excess grease from the pan, and deglaze with the chicken stock and vinegar, whisking to scrape up the brown bits on the bottom of the pan.

7. 7

   Let the liquid bubble briskly in the pan, whisking, until it's reduced to about 1/2 a cup; whisk in butter, mustard, and tarragon.

8. 8

   The sauce should have a slightly creamy consistency; if it is too acidic, whisk in a little more butter or stock.

9. 9

   Remove it from the heat, spoon over the warm chicken beasts, and sprinkle with chives.

* Per serving · 4 servings · Values may vary.

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