4 (10-12 ounce) bone-in, skin-on chicken breasts
Ground black pepper
3 teaspoons vegetable oil (divided)
1 shallot, minced
3/4 cup low-sodium chicken broth
1/2 cup dry white wine or vermouth
3 tablespoons cold unsalted butter, cut into 3 pieces
2 teaspoons minced fresh tarragon or 1 teaspoon dried
Adjust oven rack to lowest position. If not using ovenproof skillet, place an empty 13 x 9-inch baking dish on the rack, and preheat oven to 450 degrees F.
Pat chicken dry with paper towels; season with salt and pepper. Heat 1 teaspoon oil in a 12-inch skillet over high heat, until just smoking. Add chicken, skin-side down. Cook until golden brown on both sides, about 10 minutes, turning once.
If using an ovenproof skillet: Transfer to hot oven. If skillet is not ovenproof: Transfer chicken to the baking dish in the oven, skin-side up. Do not wash skillet.
Bake until chicken is cooked through and registers 160 degrees F on instant-read thermometer, 18 to 25 minutes. Remove from oven, transfer to plate, cover with foil, and let rest while making sauce.
If oil and other liquid in skillet has cooked out, add up to the remaining 2 teaspoons oil to skillet; place over medium-high heat until oil is shimmering.
Add shallot and 1/4 teaspoon salt; cook until softened, 1 to 2 minutes. Stir in broth and wine, scraping up any browned bits; simmer until reduced and slightly syrupy, 8 to 12 minutes.
Stir in any accumulated chicken juices, pouring them from the baking dish, if used. Turn heat to low and whisk in butter, one piece at a time.
Off heat, stir in tarragon and season with salt and pepper to taste. If using dried tarragon, continue to cook over medium-low heat 1 to 3 minutes.
Spoon sauce over chicken and serve.
Makes 4 servings.
Per serving: 460 calories, 2g carbohydrates, 50.5g protein, 25g total fat (9.5g saturated), 162mg cholesterol, 148mg sodium, no fiber. Calories from fat: 49%