Pan Seared Chicken Breast and Potato-Vegetable Hash

Pan Seared Chicken Breast and Potato-Vegetable Hash
Pan Seared Chicken Breast and Potato-Vegetable Hash

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    tablespoons grapeseed oil

  • 2

    skin-on, bone in chicken breasts, cut airline-style, tenderloins removed

  • Salt and 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

  • 2

    tablespoon butter, unsalted

  • 1

    tablespoon minced fresh chives

  • 1

    bunch of asparagus

  • 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 chicken, skin side down, 4 to 5 minutes. Reduce heat to medium, flip chicken over, cover pan and cook for another 7 to 8 minutes. Then add wine, garlic and herbs and continue to cook until the liquid is reduced by half. Transfer chicken chicken to a serving platter and allow to rest. Remove pan from heat and whisk in the butter, scrapping up the bits from the bottom of pan. Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives. Potato-Vegetable Hash Using a box grater, shredded potato, zucchini, and squash, place all in a large bowl. Stir in onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold it 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 into the pan. cook until golden brown, about 2 to 3 minutes, then flip and cook until other side is browned. Remove from pan to a paper towel and season with salt, to taste. Place asparagus in pan and cook until slightly to moderately soft. Place chicken on top of hash, and asparagus to the side, serve warm.

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