Roasted Chicken Breast Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Preheat the oven to 400°F (200°C). Season the airline-cut chicken breasts with olive oil, minced garlic, fresh thyme, salt, and black pepper.

2. 2

   Roast the Chicken

   Place the seasoned chicken breasts on a baking sheet and roast in the oven for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

3. 3

   Sauté the Vegetables

   While the chicken is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the heirloom baby rainbow carrots and asparagus, sautéing until tender, about 5-7 minutes. Season with salt and pepper.

4. 4

   Make the Demi-Glace

   In the same skillet, add the sliced wild mushrooms and sauté until they are golden brown. Pour in the chicken stock and bring to a simmer. Reduce the liquid by half, then stir in the butter until melted and combined.

5. 5

   Serve

   Once the chicken is done, let it rest for a few minutes before slicing. Serve the roasted chicken breast on a plate with the sautéed vegetables and drizzle the wild mushroom demi-glace over the top.