Pan-roasted Chicken Breast With Vinegar, Mustard, And Tarragon

Total Time: 36 mins Preparation Time: 18 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 4 chicken breasts, about 6 oz each
• salt and pepper
• 2 tablespoons olive oil, can substitute with canola
• 1 cup chicken stock, she has a recipe for making your own, but we'll be using a high quality organic stock, we like pacif
• 6 tablespoons red wine vinegar
• 2 tablespoons butter, softened
• 2 teaspoons dijon mustard
• 2 teaspoons tarragon leaves, fresh and chopped
• 2 teaspoons chives, fresh and snipped

Recipe

• 1 preheat oven to 325 degrees.
• 2 season the chicken breasts with salt and pepper.
• 3 heat the oil in a large skillet over medium-high heat, and when it is almost smoking, add the chicken breasts. 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. when the chicken is cooked, remove it to a platter and move to the oven to keep warm (don't cover).
• 4 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. 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. the sauce should have a slightly creamy consistency; if it is too acidic, whisk in a little more butter or stock.
• 5 remove it from the heat, spoon over the warm chicken beasts, and sprinkle with chives.