Pan Seared Free Range Chicken
Ingredients
1 Airline Chicken Breast (10 oz)
1 tsp Olive Oil
1/2 tsp Fresh chopped Herbs: Thyme, rosemary,
& Parsley
1 tsp Fresh Garlic
4 fluid oz Chicken Stock
Kosher Salt and Fresh Ground Pepper to Taste
Baby carrots with tops, peeled
Asparagus
Micro Greens Lettuce, garnish
Method
Rub the chicken breast with olive oil, kosher salt, black pepper and fresh herbs.
Sear the chicken breast in a saute pan in a little olive oil over high heat, searing the skin side first, browning it well. Turn the chicken over and sear on the other side. Finish coking the chicken breast in a hot oven.
Meanwhile, saute the vegetables in a hot saute pan with olive oil. Add the sliced garlic, 1 ounce chicken stock, and chopped herbs.
Simmer briefly. The vegetables should be al dente. Taste and season with salt and pepper.
Place the Yukon Gold Potato Puree in the center of a hot dinner plate (recipe below).
Remove the chicken breast from the oven and cut the chicken breast in half.
Arrange the two pieces in the center of the plate on the potatoes.
Deglaze the cooking pan for the chicken with 2 ounces of chicken stock.
Reduce slightly adding chopped fresh herbs and season to taste with salt and pepper.
Pour this around the plate, garnish with fresh micro greens.
Yukon Golf Truffle Potato Puree
Ingredients:
1 lbs Yukon Golf Potatoes
1/4 tsp Fresh Black Pepper
1/2 cup Heavy Cream
8 oz Butter Unsalted
1 tsp Salt
.2 oz Black Truffle Peeling
Method
Cut potatoes into quarters.
Boil the potatoes until tender, place the potatoes through a ricer of food mill.
Add the butter and start to mix adding as much cream as necessary.
Season with salt and pepper tasting and adjusting as needed.
Fold in truffle peeling to mixture and serve.
