Mary's Farm Chicken Recipe
Pan seared chicken breast, charred broccolini, tarragon
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Ingredients
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Chicken
Broccolini
Finishing & Garnish
Method
Chicken
Prep the chicken
Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound gently to an even thickness of about 1/2–3/4 inch so they cook evenly.
Sear
Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add 1 tbsp olive oil and 1 tbsp butter. When butter foams and begins to color lightly, place chicken skin-side down (if skin-on) and sear without moving for 5–6 minutes until deep golden and crisp. Flip and sear the other side 3–4 minutes until golden.
Finish in pan & make sauce
Reduce heat to medium. Push the chicken to one side of the pan. Add the remaining 2 tbs butter and let it melt and brown lightly (30–45 seconds) to develop nutty flavor. Pour in 1/2 cup chicken stock to deglaze the pan, scraping up brown bits. Stir in 2 tbsp chopped fresh tarragon and 1 tbsp lemon juice. Spoon the sauce over the chicken and cook for another 2–3 minutes until internal temperature reaches 160°F (71°C). Remove chicken to a cutting board and let rest 5 minutes (carryover will bring to 165°F). Season sauce to taste with a pinch more salt or pepper if needed.
Slice chicken across the grain into 1/4–1/2 inch slices just before serving and spoon pan sauce over.
Broccolini
Prep & char
While chicken is searing, toss broccolini with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and optional 1 tsp lemon zest. Heat a second large skillet or a grill pan over high heat until very hot and slightly smoking. Add broccolini in a single layer. Let char without moving for 2–3 minutes, then toss or flip and char the other side 1–2 minutes until tender-crisp and blistered. Total cook time about 4–6 minutes depending on thickness.
If stalks are thick and still too firm, add 2–3 tbsp water to the pan and cover for 1–2 minutes to steam until tender. Remove from heat and adjust seasoning.