Pan-Seared Chicken Breasts with Mustard, Rosemary and Capers
www.120050.www.cookingcplass.joanneweir.com
Crispy skin and flavorful pan sauce make these oven-roasted chicken breasts a standout meal. Perfect for special occasions or weeknight dinners.
Ingredients
- 1 tablespoon olive oil
- 6 chicken breasts, skin and bone attached, about 8 ounces each
- Salt and freshly ground black pepper
- 1/2 cup dry white wine
- 2 cups chicken stock
- 1 1/2 tablespoons mustard
- 1/3 cup capers
- 1/2 teaspoon fresh chopped rosemary
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