Roasted Chicken Breasts with Gremolata

Preheat oven to 425 degrees F. Place a rack in a roasting pan or large ovenproof skillet; lightly oil the rack or spray it with cooking spray.

Mash garlic and salt into a paste with with the side of a chef's knife. Combine the mashed garlic with parsley, rosemary (or thyme), lemon zest and pepper in a small bowl.

Press the breastbone of each whole chicken breast with the heel of your hand to flatten slightly. Discard any visible fat. Carefully separate the chicken skin from the flesh with your fingers. Stuff the herb mixture between the flesh and the skin. Place the chicken breasts on the prepared rack and roast until the chicken is no longer pink in the center, about 35 minutes.

Transfer the chicken to a carving board, cover and keep warm. Pour the drippings from the pan into a small bowl and chill in the freezer. Add wine to the roasting pan and bring to a boil, stirring to scrape up any brown bits. Boil until reduced by half, 3 to 5 minutes. Pour in broth, return to a boil and cook for about 5 minutes to intensify the flavors.

Skim the fat from the chilled pan drippings and add the drippings to the sauce. Dissolve cornstarch in water and whisk into the sauce. Cook, whisking, until slightly thickened, about 1 minute. Stir in mustard. Taste and adjust seasonings.

Remove the skin and carve the chicken into thin slices. Serve with the sauce.