Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash

Total Time:
30 min
Prep:
5 min
Cook:
25 min

Yield:
2 servings
Level:
Easy

Ingredients
  • 2 tablespoons grapeseed oil
  • 2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
  • Salt and freshly ground black pepper
  • 1 cup dry white wine
  • 1 clove garlic, minced
  • 1 tablespoon minced fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh parsley leaves
  • 2 tablespoons butter, unsalted
  • 1 tablespoon minced fresh chives
  • Potato-Vegetable Hash, recipe follows
  • Potato Vegetable Hash:
  • 1 Idaho potato
  • 1 zucchini
  • 1 squash
  • 1 small red onion, thinly sliced
  • 1 egg, beaten
  • 2 tablespoons all-purpose flour
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh thyme leaves
  • 1 teaspoon minced fresh tarragon leaves
  • 1 teaspoon Cajun spice
  • Grapeseed oil
  • Salt
Directions
  • Heat a large saute pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.

  • After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.

  • Transfer the chicken to a serving platter and allow it to rest.

  • Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.

  • Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives.

Potato Vegetable Hash:
  • Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.

  • Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed.

  • Heat a large saute pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.


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