Chicken with Ginger Sauce

• 2 whole chicken breast halves, skin on
• salt & pepper
• 1 tablespoon butter
• 1 tablespoon fresh thyme
• 2 cups white wine
• 14 cup chopped ginger in syrup
• 2 tablespoons whole grain mustard
• 1 tablespoon rice wine vinegar

1. PREHEAT OVEN TO 400 degrees F.
2. SMOTHER THE SKIN OF THE CHICKEN WITH BUTTER AND SPRINKLE WITH SALT AND PEPPER.
3. THEN SCATTER THE THYME LEAVES OVER TOP.
4. PLACE IN A ROASTING PAN AND BAKE FOR 20 MINUTES.
5. WHILE THE CHICKEN IS ROASTING MAKE THE SAUCE.
6. PLACE THE WHITE WINE IN A SAUCEPAN OVER MEDIUM-HIGH HEAT AND COOK UNTIL IT HAS REDUCED BY HALF.
7. WHISK IN THE REMAINING INGREDIENTS.
8. REMOVE THE CHICKEN BREASTS FROM THE OVEN AND SPOON THE SAUCE OVER TOP.

chicken breast halves, salt, butter, thyme, white wine, ginger, whole grain mustard, rice wine vinegar

Taken from www.food.com/recipe/chicken-with-ginger-sauce-54649 (may not work)