Fig, Mustard, and Champagne-Glazed Chicken Breasts
Make sure to use an oven-safe pan. No plastic or wax in a hot oven. Trust me.
Take chicken out of the refrigerator 30 minutes before starting to bring chicken to room temperature.
The oil should be hot enough that your chicken should sizzle upon hitting the pan. Don't move chicken around, because the skin is becoming crispy and browned.
Use a generous amount of mix on each piece of chicken.