Yields
4 servings
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ingredients
1
Tbsp butter (15 ml)
1
Tbsp oil (15 ml)
4
supreme cut chicken breasts, (wing bone attached, skin on) (each 6 to 7 ounces)
Coarse salt and freshly cracked black pepper, to taste
¼
cup butter (60 ml)
2
sprig of rosemary
1
clove garlic, chopped
Juice of ½ lemon
Zest of ½ lemon
1
Tbsp white wine (15 ml)
1
tsp Dijon mustard (5 ml)
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directions
Step 1
Preheat oven to 400 degrees F.
Step 2
Season the chicken with salt and pepper. Heat butter and oil in a skillet until smoking. Add the chicken breasts, skin side down and brown for 3 to 4 minutes. Shake the skillet once or twice to keep the skin from sticking. Transfer to a roasting pan, skin side up. Roast chicken in oven until just cooked through, about 10 to 12 minutes.
Step 3
While chicken is roasting make the sauce. Melt butter over medium heat in the skillet that was used to cook chicken. Let the butter foam. Add 2 sprigs of rosemary, garlic and whisk in lemon zest and juice, white wine and Dijon mustard. Season the sauce with salt and pepper. Transfer chicken to sauce skin side up for 30 seconds and spoon over the chicken. Serve immediately.