Pan Seared Chicken Breast With Herb Jus And Potato-Vegetable Hash
Serves: 3
Carole Volkman
1 January 1970
Based on User reviews:
46
Spice
43
Sweetness
50
Sourness
45
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1
Salt1 cup
White Wine (dry)1 clove
Garlic (minced)2 tbsps
Butter (unsalted)1 tbsp
Chives (minced fresh)1
Zucchini1
Squash1 small
Red Onion (thinly sliced)2 tbsps
All-Purpose FlourDirections:
1
Watch how to make this recipe
2
Heat a large saute pan over high heat and add the oil
3
Season both sides of chicken breast with salt and pepper, to taste
4
Sear the chicken, skin side down, 4 to 5 minutes
5
Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes
6
After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half
7
Transfer the chicken to a serving platter and allow it to rest
8
Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan
9
Serve the chicken with Potato-Vegetable Hash and the pan sauce
10
Garnish with chives
11
Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl
12
Stir in the onion, egg, flour, garlic, herbs, and Cajun spice
13
Blend well
14
Add more flour if mixture is too wet
15
The mixture should hold its shape when squeezed
16
Heat a large saute pan over medium heat
17
Add 2 tablespoons grapeseed oil
18
Portion the hash into 2 cakes, then gently put them in the pan
19
Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned
20
Remove them from the pan to a paper towel and season with salt, to taste
21
Serve warm