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© Meredith Corporation. All rights reserved. Used with permission.
(4 chicken breasts plus 1 cup sauce)
Preheat oven to 375°F. Season chicken with pepper and salt. In a 12-inch cast-iron (or ovenproof) skillet, heat olive oil over medium-high heat. Add chicken, skin side down, and cook for 3 minutes or until skin is lightly browned. Turn chicken over and sprinkle with snipped sage.
Place skillet in oven and roast, uncovered, for 15 minutes. Remove skillet from oven. Carefully add shallots and 1/4 cup of the chicken broth to skillet. Return skillet to oven and roast, uncovered, for 15 to 20 minutes more or until chicken is no longer pink (170°F). Transfer chicken and shallots to a plate or dish and cover to keep warm.
Add remaining 1/2 cup broth and wine to skillet and return to heat. Bring to a boil. Boil gently, uncovered, for 2 to 3 minutes or until reduced by about half. Remove skillet from heat.
Transfer chicken to four dinner plates. Return shallots and any collected juices to skillet. Add butter, mustard and sage leaves to skillet; stir until butter melts. Immediately spoon sauce over chicken and serve.