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Ingredients
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Daily Chef Selection Entrée
Accompaniment: Roasted Seasonal Vegetables
Optional: Simple Buttered Rice
Method
Daily Chef Selection Entrée
- 1
Prepare and Season
Pat the chicken breasts dry with paper towels. Season both sides evenly with 2 teaspoons kosher salt and 1 teaspoon black pepper.
- 2
Sear the Chicken
Heat 2 tablespoons olive oil in a large heavy skillet over medium-high heat until shimmering. Add the chicken breasts, cook undisturbed 4–5 minutes until golden brown. Flip and add 1 tablespoon butter; continue cooking 4–5 minutes more until an instant-read thermometer inserted into the thickest part reads 74°C (165°F). Transfer chicken to a plate and tent loosely with foil to rest.
- 3
Make the Pan Sauce
Reduce heat to medium. Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add the minced garlic and chopped shallot; sauté 1–2 minutes until fragrant and softened but not browned. Pour in 120 ml white wine (or chicken stock) to deglaze the pan, scraping up browned bits; simmer 2–3 minutes until reduced by about half.
- 4
Finish the Sauce
Stir in 120 ml heavy cream, 2 tablespoons fresh lemon juice and 1 tablespoon Dijon mustard. Simmer gently 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning with salt and pepper as needed. Stir in 1 tablespoon fresh thyme leaves.
- 5
Accompaniment: Roasted Seasonal Vegetables
- 6
Preheat oven to 220°C (425°F). Toss 800 g mixed seasonal vegetables with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper and 1 tablespoon chopped rosemary or thyme (if using) on a large rimmed baking sheet in a single layer.
- 7
Roast in preheated oven for 20–25 minutes, stirring once halfway through, until vegetables are tender and lightly caramelized at the edges. Taste and adjust seasoning before serving alongside the chicken.
Optional: Simple Buttered Rice
- 8
While the vegetables roast, rinse 1 cup rice under cold water until water runs clear. Combine rinsed rice, 2 cups water (or stock), 1 tablespoon butter and 1/2 teaspoon salt in a medium saucepan and bring to a boil.
- 9
Reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and serve with the chicken and vegetables.