½cupchicken stock preferably homemade or low sodium
2tablespoonsunsalted butter
4ounces fresh mushrooms, finely chopped or ¼ cup of prepared mushroom duxelles
1teaspoon dijon mustard optional
1splash dry white wine
Instructions
The day beforehand, season the chicken with salt and pepper to taste all over and allow to sit out overnight in the refrigerator, uncovered.
When it's time to cook, heat a pan or cast iron skillet over medium high heat with a teaspoon of oil. Add the chicken breast skin side down for a minute on high, then put in the oven.
Cook in the oven until the chicken is just done, about 155F. Take the chicken breasts out of the pan, and let rest in a warm place.
There should be a bunch of nice drippings crusted in the pan. If you're using fresh mushrooms, add them and cook on medium heat until they give up their juices. Deglaze the pan with a splash of wine, scrape up the bits, then add a good spoon of duxelles and a good ½ cup of nice chicken stock, along with the mustard if using.
Bring to a boil, then turn the heat down and simmer the mixture until all the bits have been incorporated into the sauce, then whisk in a tablespoon or so of butter and stir until it melts. Taste the sauce for salt, adjust as needed (it may not need anything, and keep in mind it still needs to reduce.)
When the butter has thickened the sauce and it tastes really good, you could finish the sauce with a little parsley or chives. To finish, slice the chicken, then put skin-side up on a plate.
Spoon the sauce cascading off the bird, or on the side (to make sure the skin doesn’t become soft) and serve immediately, with a vegetable side. Cooked greens are one of my favorites.
Notes
Chicken thighs can work, and are cheaper if you can't get bone-in, skin-on breasts.