Pan-Seared Chicken Breasts with Mustard, Rosemary and Capers

National Chicken Council
  • Yield: 4 servings


6-- chicken breasts, bone-in and skin-on
1tablespoon white wine vinegar
3/4cup kosher salt
1tablespoon olive oil
1/2teaspoon salt
1/4teaspoon black ground pepper
3cups chicken stock
2tablespoons mustard
1/3cup capers
1teaspoon fresh chopped rosemary


  1. In large bowl, combine vinegar with 8 – 10 cups water. Add the vinegar and ¾ cup kosher salt; stir together to dissolve. Add chicken breasts and place in refrigerator for 3 hours. Remove chicken from water; dry well with paper towels.
  2. Preheat oven to 425F. In large frying pan over medium heat, warm olive oil. Add chicken breasts, skin side down, and cook until light golden, about 5 – 6 minutes. Turn chicken, season with remaining salt and pepper, and continue to cook until golden brown, about 5 to 6 minutes more. Place pan in oven and cook additional 20 minutes. Remove chicken from pan; place on warm platter and cover with foil to keep warm.
  3. Pour off any excess fat from frying pan. Place pan back on high heat. Add chicken stock and bring to a boil. Add mustard, capers and rosemary; continue to simmer until stock is reduced by half, about 5 – 7 minutes.
  4. To serve, place chicken breasts on platter and spoon sauce over chicken.

Adapted from Weir Cooking in the City by Joanne Weir, Simon and Schuster, 2004.