Dinner Recipe

1. Prep chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to even thickness (about 1 inch) so they cook evenly.

2. Season both sides of the chicken with kosher salt and black pepper.

3. Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When oil is shimmering, add the chicken breasts, cooking without moving until a deep golden crust forms, about 5–6 minutes.

4. Flip the chicken and add 1 tbs butter to the pan. Continue cooking until the second side is golden and internal temperature reaches 74°C (165°F), about 4–6 minutes depending on thickness. Transfer chicken to a warm plate and tent with foil to rest for at least 5 minutes.

5. Add the remaining 1 tbs olive oil and 1 tbs butter to the skillet. Reduce heat to medium. Add the minced shallot and sauté until translucent, about 1–2 minutes.

6. Stir in the minced garlic and cook 20–30 seconds until fragrant, taking care not to burn it.

7. Deglaze the pan with the dry white wine (or 120 ml chicken broth), scraping up browned bits from the bottom with a wooden spoon. Let the liquid reduce by about half, 2–3 minutes.

8. Pour in the 240 ml chicken stock and bring to a gentle simmer. Let simmer until slightly reduced, about 4–6 minutes.

9. Reduce heat to low and stir in the 120 ml heavy cream, 1 tbs Dijon mustard, 1 tbs lemon juice, and 1 tbs fresh thyme leaves. Simmer gently until the sauce thickens enough to coat the back of a spoon, about 3–5 minutes. Taste and adjust seasoning with salt and pepper as needed.

10. Return the rested chicken to the skillet, spooning sauce over each piece to warm through for 1–2 minutes. This melds flavors and finishes cooking gently.

11. Plate the chicken and spoon generous amounts of the pan sauce over each breast. Sprinkle with chopped fresh parsley and serve with lemon wedges on the side.

12. If making the roasted vegetables, preheat oven to 220°C (425°F). Toss the halved baby potatoes or diced root vegetables with 2 tbs extra virgin olive oil, 1 tsp dried rosemary or thyme, and 1 tsp coarse salt on a baking sheet in a single layer.

13. Roast for 25–35 minutes, stirring once halfway through, until vegetables are tender and edges are golden-brown. Serve alongside the chicken.