Chef's Selection Of The Day Recipe

Prepare the dressing

In a small bowl or jar, whisk together 3 tbs extra-virgin olive oil, 1 tbs white wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp freshly ground black pepper until emulsified. Taste and adjust seasoning; set aside.

Assemble the salad by placing 4 cups mixed salad greens in a large bowl. Add 1 cup halved cherry tomatoes, 1/2 cup thinly sliced cucumber and 1/4 cup thinly sliced radish. Toss gently with half of the dressing so leaves are lightly coated.

Scatter 1/4 cup crumbled goat cheese and 1/4 cup toasted chopped walnuts over the dressed greens. Add additional dressing to taste just before serving.

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil.

In a bowl, toss 1 lb halved fingerling potatoes with 1 tbs olive oil, 1/2 tsp garlic powder, 1 tsp chopped fresh rosemary, 1/2 tsp kosher salt and 1/4 tsp black pepper until evenly coated.

Spread potatoes cut-side down on the prepared baking sheet in a single layer. Roast for 20–25 minutes, turning once halfway, until golden and tender when pierced with a fork. Keep warm until plating.

Pat 2 chicken breasts dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried oregano and sprinkle 1 tbs chopped fresh thyme over the meat. Lightly dust both sides with 2 tbs flour, shaking off excess.

Heat a large skillet over medium-high heat and add 1 tbs extra-virgin olive oil and 1 tbs unsalted butter. When the fat is shimmering and butter foaming, add the chicken breasts skin-side down (if skin-on). Sear without moving for 5–6 minutes until skin is deep golden-brown and releases easily.

Flip the chicken and reduce heat to medium. Add remaining 2 tbs butter to the pan, spooning melted butter over the chicken as it cooks (basting) for another 5–7 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Remove chicken to a plate and tent with foil to rest (it will continue to 165°F).

To make the sauce, leave any browned bits in the skillet and reduce heat to medium-low. Add 1 tbs minced shallot and 1 tsp minced garlic; sauté until fragrant and translucent, about 1 minute. Pour in 1/4 cup dry white wine (or chicken broth) and scrape up browned bits with a wooden spoon; simmer until reduced by half, about 2–3 minutes.

Stir in 2 tbs fresh lemon juice and remove pan from heat. Whisk in the pan juices and any resting juices from the chicken with the remaining melted butter (if needed, add up to 1 tbs unsalted butter) to create a glossy lemon butter sauce. Stir in 1 tbs chopped fresh parsley and 1 tsp lemon zest. Taste and season with a pinch of salt and pepper if needed.

Slice chicken if desired and spoon lemon butter sauce over each portion just before serving.

Divide roasted fingerling potatoes between two plates. Place a portion of mixed seasonal salad to the side (or serve salad family-style). Add a chicken breast to each plate, spooning the lemon butter sauce over the chicken and potatoes.

Garnish with 1 tsp lemon zest and scatter 1/4 cup microgreens or baby herbs over the dish for brightness. Serve immediately.