3 classic french chicken sauce Recipes

butter, roasting chickens, cut into 6 pieces (or 3-1/2 to 4 lb. chicken pieces), salt & freshly ground black pepper, onion, finely chopped, carrot, finely chopped, celery rib, finely chopped, prosciutto or 2 oz country ham, finely chopped, dry white wine, chicken stock, heavy cream (at room temperature ), chopped fresh flat-leaf parsley

olive oil, bone-in chicken breast halves, salt, divided, freshly ground black pepper, dry white wine, dijon mustard, heavy whipping cream, all-purpose flour