Entrees Recipe

Weekly Dinner & Drink Specials Entree (Serves 4)

1. 1

   Prep potatoes and asparagus

   Preheat oven to 425°F (220°C). Halve the baby potatoes and toss in a bowl with 1 tablespoon butter, 1 tablespoon olive oil (from vegetable portion), 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread potatoes cut-side down on a rimmed baking sheet and roast for 20 minutes. After 20 minutes add trimmed asparagus tossed with remaining 1 tablespoon olive oil, a pinch of salt and pepper to the sheet and roast both for an additional 10-12 minutes until potatoes are tender and asparagus is crisp-tender. If using, sprinkle grated Parmesan over vegetables immediately after they come out of the oven.

2. 2

   Season and sear chicken

   While vegetables roast, pat chicken breasts dry with paper towel. Combine 1.5 tsp kosher salt, 1 tsp black pepper and 1 tsp smoked paprika; rub evenly over both sides of each breast. Heat a large skillet (preferably ovenproof) over medium-high heat and add 3 tbsp olive oil. When shimmering, add chicken breasts and sear 4-5 minutes on the first side without moving, until golden brown. Flip and sear the second side 3-4 minutes until golden but not fully cooked through (internal temp about 150°F / 65°C). Transfer chicken to a plate and tent with foil.

3. 3

   Make pan sauce

   Reduce heat to medium and add 2 tablespoons unsalted butter to the same skillet. Add minced garlic (3 cloves) and cook 30-45 seconds until fragrant, stirring so garlic does not burn. Carefully pour in 1/2 cup dry white wine (or additional chicken broth if skipping wine) to deglaze the pan, scraping up browned bits with a wooden spoon. Let wine reduce by half, about 2 minutes. Add 1 cup low-sodium chicken broth and 1 teaspoon fresh thyme leaves. Bring to a simmer, scraping bottom of skillet.

4. 4

   Finish chicken in sauce

   Return seared chicken breasts to the skillet and spoon sauce over them. Simmer gently 6-8 minutes, or until internal temperature reaches 165°F (74°C). Remove chicken to a warm plate. Stir 1/2 cup heavy cream into the skillet sauce and simmer 2-3 minutes to thicken slightly. Squeeze juice of 1 lemon (about 2 tablespoons) into the sauce, add 2 tablespoons chopped parsley and 1/4 tsp red pepper flakes. Taste and adjust seasoning with salt and pepper to taste.

5. 5

   Plate and serve

   Slice or place whole chicken breasts on plates alongside roasted potatoes and asparagus. Spoon the lemon cream pan sauce generously over the chicken and vegetables. Garnish with additional chopped parsley and a lemon wedge, if desired. Serve immediately. Note: This entree is part of the Weekly Dinner & Drink Specials; apply $2 discount on Fridays from 4–9 PM at point of sale.