Plum Creek Chicken Recipe
chef’s spiced airline chicken breast + pomme puree + haricot vert + chimichurri
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Ingredients
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Chicken
Pomme Purée
Haricot Vert
Chimichurri
Method
Chicken
- 1
Prepare the Chicken
Preheat your oven to 375°F (190°C). In a small bowl, mix together smoked paprika, garlic powder, onion powder, salt, and black pepper.
- 2
Season the Chicken
Rub the spice mixture over the airline chicken breasts. Drizzle with olive oil and ensure they are evenly coated.
- 3
Cook the Chicken
Heat a large oven-safe skillet over medium-high heat and add the chicken breasts. Sear on each side for about 4-5 minutes until golden brown. Transfer the skillet to the preheated oven and bake for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Pomme Purée
- 4
- 5
- 6
Mash the Potatoes
Drain the potatoes and return them to the pot. Add unsalted butter and heavy cream. Mash until smooth and creamy. Season with salt to taste.
Haricot Vert
- 7
Prepare the Beans
Trim the ends off the haricot vert and rinse under cold water.
- 8
Cook the Beans
In a large pot of boiling salted water, blanch the haricot vert for about 3-5 minutes until bright green and tender-crisp. Drain and immediately plunge into ice water to stop the cooking.
- 9
Chimichurri
- 10
Prepare the Chimichurri
In a mixing bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir well to combine.
- 11
Let it Sit
Allow the chimichurri to sit for at least 15 minutes to let the flavors meld together.