Pan-roasted Chicken Breast with Vinegar, Mustard, and Tarragon

• 4 chicken breasts (about 6 ounces each), with or without skin, as preferred
• Salt and pepper
• 2 tablespoons canola or olive oil
• 1 cup Chicken Stock (p. 206)
• 6 tablespoons apple cider or wine vinegar
• 2 tablespoons butter, softened
• 2 teaspoons Dijon mustard
• 2 teaspoons coarsely chopped fresh tarragon leaves
• 2 teaspoons snipped fresh chives, optional

1. Preheat oven to 325F.
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, skin side down.
4. Lower the heat to medium and cook the breasts 67 minutes, then turn them (they should have an even, golden brown color) and continue cooking for about 5 more minutes.
5. Rotate the skillet if the heat on your burner is uneven, so that you dont get any dark or burned spots, and reduce the heat if the chicken seems to be browning too quickly.
6. When the chicken is cooked, remove it to a platter and keep warm in the oven (dont cover).
7. Pour the excess grease from the pan and deglaze with the stock and vinegar, whisking to scrape up the browned bits on the bottom of the pan.
8. Let the liquid bubble briskly in the pan, whisking, until its reduced to about 1/2 cup, then whisk in the butter, mustard, and tarragon.
9. The sauce should have a slightly creamy consistency If its too acidic, whisk in a little more butter or stock.
10. Remove it from the heat and spoon over the warm chicken breasts.
11. Sprinkle with chives, if desired.

chicken breasts, salt, olive oil, chicken, apple cider, butter, mustard, tarragon, fresh chives

Taken from www.epicurious.com/recipes/food/views/pan-roasted-chicken-breast-with-vinegar-mustard-and-tarragon-383520 (may not work)