Private Dining Recipe

Prepare chicken

Trim any excess fat from the chicken breasts, then butterfly or slice horizontally to create even thickness ~1–1.25 cm. Pat dry with paper towels and season both sides with 2 tsp sea salt and 1 tsp black pepper.

Prosciutto-wrapped assembly

Lay out 2 prosciutto slices per chicken breast, overlapping slightly. Place each seasoned chicken breast on prosciutto, sprinkle about 1 tbsp grated Parmigiano-Reggiano over the top, then wrap prosciutto tightly around the breast and secure with a toothpick if needed.

Sear and roast chicken

Preheat oven to 190°C (375°F). In a large oven-safe skillet, heat 4 tbs olive oil and 2 tbs butter over medium-high heat until shimmering. Add chicken, seam-side down, and sear 2–3 minutes per side until golden (do not fully cook through). Transfer skillet to oven and roast 12–15 minutes, until internal temperature reaches 74°C (165°F). Remove chicken to a warm tray and tent with foil to rest 8–10 minutes.

Make pan sauce

Place the skillet back on medium heat (use a clean skillet if juices burned). Add remaining 2 tbs butter and shallots; sauté 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Deglaze pan with white wine (or 125 ml chicken stock if skipping wine), scraping browned bits, and simmer 2–3 minutes to reduce by half. Add remaining chicken stock and bring to a gentle simmer; reduce by about one-third (6–8 minutes). Stir in Dijon mustard, capers, lemon zest and juice from 1 lemon, then whisk in heavy cream and simmer 3–4 minutes until sauce coats the back of a spoon. Taste and adjust seasoning with remaining salt and pepper. Finish with a knob (approx. 1 tbs) of butter to gloss the sauce.

Roast baby potatoes

Preheat oven to 200°C (400°F). Toss mixed baby potatoes with 4 tbs olive oil, 1.5 tsp sea salt and 1 tsp black pepper. Spread in a single layer on a sheet pan and roast 30–35 minutes, shaking pan halfway, until golden and tender. When done, mash 4 tbs butter and 250 ml warm milk into the potatoes for a rustic, slightly mashed finish or leave whole as finger potatoes; stir in 1/2 cup chopped parsley if mashing.

Glazed carrots and green beans

Bring a large pot of salted water to a boil. Add baby carrots and cook 6–8 minutes until just tender; remove with a slotted spoon and refresh in ice water to stop cooking. Blanch green beans 2–3 minutes until bright green and crisp-tender; refresh in ice water. In a large sauté pan, melt 2 tbs butter with 2 tbs olive oil over medium heat. Add sliced leeks and cook 4–5 minutes until softened. Add carrots and green beans, toss with shallot vinaigrette (approx. 200 ml) and warm through 2–3 minutes. Season with 1/2 tsp sea salt and finish with a sprinkle of chopped parsley. Keep warm until plating.

Toast pine nuts in a dry skillet over medium heat, stirring, until fragrant and golden, 2–3 minutes. Set aside to cool.

When chicken has rested, remove toothpicks and slice each breast crosswise if desired. Rewarm pan sauce gently, then spoon sauce over each chicken portion. Plate with roasted potatoes and glazed vegetables. Garnish with microgreens or baby arugula, toasted pine nuts, a light sprinkle of grated Parmigiano-Reggiano, flaky sea salt, and a lemon wedge per plate.

For private dining service: keep proteins and sauces in oven-safe warmers at 70–80°C and vegetables covered to maintain temperature. Finish plates to order, adding microgreens last to preserve freshness.