Poulet Grand-Mère

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2 cups dry red wine

1 cup minced shallots

3 cups fat-skimmed unsalted or reduced-sodium chicken broth

1 tablespoon tomato paste

2 tablespoons minced fresh sage leaves or 2 teaspoons dried rubbed sage

1 tablespoon plus 2 teaspoons extra-virgin olive oil

1/4 cup coarse-grain mustard

1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme

1 teaspoon minced garlic

4 boned chicken breast halves (2 lb. total) with skin attached

Salt and cracked pepper

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