Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash
Created by Chef Robert Irvine
Ingredients (Serves 2)
- 2 tbsp. 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 tbsp. minced fresh thyme leaves
- 1 tsp. chopped fresh rosemary leaves
- 1 tsp. chopped fresh parsley leaves
- 2 tbsp. butter, unsalted
- 1 tsp. minced fresh chives
Potato Vegetable Hash
- 1 Idaho potato
- 1 zucchini
- 1 squash
- 1 small red onion, thinly sliced
- 1 egg, beaten
- 2 tbsp. all-purpose flour
- 1 clove garlic, minced
- 1 tsp. minced fresh thyme leaves
- 1 tsp. minced fresh tarragon leaves
- 1 tsp. 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.