Easy Pan-Roasted Chicken Breasts with Morel Mushroom Pan Sauce

Ingredients

• 2 whole airline chicken breasts or boneless skin-on chicken breasts
• Kosher salt and freshly ground black pepper
• 1 tablespoon canola oil
• 1/4 cup dry white wine
• 3/4 cup homemade or store-bought low-sodium chicken stock
• 1 1/2 teaspoons powdered gelatin
• 4 ounces morel mushrooms, cleaned, trimmed, and split in half lengthwise
• 1 small shallot, minced
• 2 tablespoons unsalted butter
• 1 teaspoon soy sauce
• 2 tablespoons minced fresh chives

Directions

1. Place an oven rack in the center position and heat the oven to 450 degrees F. Blot the chicken breasts very dry, then season them generously with salt and pepper. Warm the oil in an oven-safe medium stainless steel skillet over high heat until it is barely beginning to smoke. Add the chicken carefully, skin side down, and leave it alone until the skin turns deeply golden and crisp, about 6 minutes. Turn the breasts over, then move the skillet into the oven.
2. As the chicken cooks, combine the stock and wine in a liquid measuring cup. Scatter the gelatin across the surface and set it aside.
3. Roast the chicken until an instant-read thermometer placed in the thickest area of the breasts reads 150 degrees F, about 7 to 12 minutes. Take the skillet out of the oven, move the chicken to a cutting board, and let it rest while you make the sauce.
4. Pour away the excess fat from the skillet, leaving 1 tablespoon behind, and set the pan over high heat. Add the mushrooms and cook, stirring and tossing now and then, until nicely browned, about 4 minutes total. Stir in the shallots and cook until they soften and smell fragrant, about 30 seconds. Pour in the stock and gelatin mixture, using a wooden spoon to loosen the browned bits stuck to the pan. Let the sauce cook over high heat until it has reduced by about two-thirds, 5 to 8 minutes. Add the butter and soy sauce, then boil vigorously until the sauce comes together, about 30 seconds. Take the pan off the heat and set it aside.
5. Cut the chicken breasts on a sharp bias into three pieces and move them to individual serving plates. Taste the sauce, add salt and pepper as needed, and stir in the chives. Spoon the sauce over the chicken and serve immediately.