Chicken Breasts - Roasted with White Wine Sauce

By rainmaker

Ingredients

• 2 Tbs. unsalted butter
• 1 Tbs. vegetable oil
• 1/4 cup all purpose flour
• 2 bone-in, skin-on chicken breast halves, with drumette attached, each about 14 oz
• Salt and freshly ground pepper to taste
• 1 shallot finely diced
• 1/4 cup dry white wine
• 3/4 cup chicken stock
• 1 Tbs. Dijon mustard
• 1 tsp. chicken demi-glace
• 1 Tbs. olive oil
• 8 oz baby spinach

Details

Servings 2

Preparation

Step 1

In an 11 inch French skillet over medium-high heat, melt 1 Tbs. of the butter with the vegetable oil.

Spread the flour in a dish. Season the chicken breasts with salt and pepper. Lightly coat the chicken with the flour, shaking off the excess. Place the chicken, skin side down, in the skillet and sear until golden brown, 3 to 5 minutes. Turn the chicken over and sear for 1 minute more. Transfer the skillet to the oven and roast until an instant-read thermometer inserted into the thickest part of a breast, away from the bone, registers 160 degrees, 23 to 27 minutes. Transfer the chicken to a plate and cover loosely with aluminum foil.

Discard all but 2 Tbs. of the fat in the skillet. Set the skillet over medium-high heat, add the shallot and cook, stirring to scrape up the browned bits from the pan bottom, until the shallot is softened, about 2 minutes. Add the wine and simmer until the liquid has almost evaporated, 2 to 4 minutes. Add the stock, mustard and demi-glace and cook until the sauce is slightly thickened and coats the back of a spoon, 4 to 6 minutes. Season with salt and pepper.

Meanwhile, in a 9 inch French skillet over medium-high heat, warm the olive oil. Working in 2 batches, add the spinach and cook, turning it quickly with tongs and seasoning with salt and pepper, until wilted, 1 to 2 minutes per batch. Divide the spinach among warmed individual plates and top each with a chicken breast.

Remove the sauce from the heat and whisk in the remaining 1 Tbs. butter. Spoon the sauce over the chicken and serve immediately.