I'm feeling better and that means it's time to cook (I can't lift more than 10 pounds so it I can't woodwork or forge). So we took this recipe from Cook's Illustrated and gave it a shot. Cook's recipes are usually quite good so over the next day or so we'll be trying some of them and posting the results here. This one was excellent and pretty quick.

4 bone-in, skin on chicken breasts - brined for 30 minutes in 2 quarts water with 1/4 cup kosher salt
black pepper
2 Tbsp olive oil
4 leaves fresh sage
1/2 vermouth
3/4 chicken stock
1 shallot, minced
3 tbsp butter
1 tbsp flour

Preheat oven to 450 F. In a 12" skillet (see I had to buy one), heat oil until smoking. Pat the chicken dry, pepper and add skin side down. Covere and cook 5 minutes. Flip chicken over and brown back 3 minutes. Turn off burner, flip chicken face down and put the skillet uncovered into the oven. Cook for 15-20 minutes until meat reaches 160 F.

Remove from oven and put chicken on a tray. Remove all but 3 tbsp chicken fat. Add flour and cook until golden. Fry shallot in roux until browning. Add vermouth, stock, and sage. Scrap to release fond and cook until reduced to 2/3 of a cup. Whiosk in butter in 1 Tbsp batches. Pour the sauce though a strainer over the chicken. 
Great recipe. Fast, easy, and very tasty.