Easy Pan-Roasted Chicken Breasts with Bourbon-Mustard Pan Sauce

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Tay

2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each)

Kosher salt and freshly ground black pepper

1 tablespoon canola oil

¾ cup homemade or store-bought low-sodium chicken stock

1 ½ teaspoons powdered gelatin

1 small shallot, minced (about 1 tablespoon)

¼ cup bourbon

2 tablespoons whole grain mustard

2 tablespoons unsalted butter

2 teaspoons soy sauce

1 teaspoon fresh juice from 1 lemon

1 tablespoon minced fresh parsley leaves

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