Ingredients

¼ cup fresh sage leaves, minced

¼ cup Dijon mustard

2 cloves garlic, minced

2 tablespoons white wine

1 teaspoon olive oil

2 teaspoons honey

¼ teaspoon salt

¼ teaspoon freshly ground black pepper

4 bone-in, skin-on all natural chicken breast halves

2-3 cups chicken stock

1 tablespoon flour

Preparation

  1. Combine the first 8 ingredients together in a bowl, then slather onto the chicken breasts. Place the chicken breasts skin side up on a rack in a roasting pan and roast at 385 degrees until golden (160 degrees internal temperature), approximately 25 minutes.
  2. Set the chicken aside to rest. Pour the fat off the pan, then deglaze the pan with 1 cup of the chicken stock, scraping up any browned particles with a wooden spoon. Combine the deglaze with a second cup of chicken stock in a saucepan. Whisk in the flour and reduce to sauce consistency, skimming occasionally and adding more stock as necessary. Add any juices accumulated with the resting chicken.
  3. To serve, divide the chicken onto four plates and nap with sauce.