Pan Seared Chicken Recipe

Prepare

Pat the frenched chicken breasts dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust both sides with the 3 tbsp of flour, shaking off excess.

Sear

Heat a large skillet over medium-high heat until hot. Add 1 tbsp neutral oil and 1 tbsp unsalted butter. When butter foams and the fat is shimmering, add the chicken breasts, presentation side down first if desired. Sear without moving for 3-4 minutes until golden brown. Flip and sear the other side for 3-4 minutes until golden.

Finish

Reduce heat to medium-low and continue cooking until internal temperature reaches 155-160°F (68-71°C), about 4-6 more minutes depending on thickness. Remove chicken to a resting plate and tent lightly with foil; carryover will bring to 165°F. Reserve pan fond for the sauce.

Sauté aromatics and mushrooms

Using the same skillet with reserved pan fond (wipe excess oil if burnt but keep browned bits), add 1 tbsp butter and 1 tsp olive oil over medium heat. Add the minced shallot and cook 1-2 minutes until soft and translucent. Add the minced garlic and cook 30 seconds until aromatic. Add the sliced mushrooms and spread into a single layer; cook without stirring for 2 minutes to brown, then stir and cook another 3-4 minutes until mushrooms release liquid and it evaporates and they are golden.

Deglaze

Pour in 1 tbsp dry white wine (or substitute 1 tbsp chicken stock) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half, about 1 minute.

Make sauce

Add 3 tbsp chicken stock and 1 cup heavy cream. Stir in 1 tsp Dijon mustard and 1 tsp fresh thyme leaves. Bring to a gentle simmer and cook 4-6 minutes until the sauce thickens slightly to coat the back of a spoon. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper to taste.

Finish sauce

Turn off heat and swirl in 1 tsp extra butter for gloss. If sauce is too thin, simmer 1-2 minutes longer; if too thick, thin with 1-2 tbsp chicken stock. Return chicken to the pan for 1-2 minutes to rewarm and coat lightly with sauce before plating if desired.

Cook polenta

Bring 3 cups water and 1 tsp salt to a boil in a medium saucepan. Gradually whisk in 1 cup instant polenta. Reduce heat to low and stir constantly until thickened, about 2-3 minutes (follow package if different). Stir in 1 tbsp butter and 1/2 cup grated Parmesan and 1/2 tsp black pepper until smooth. Taste and adjust salt.

Set

Pour the hot polenta into an oiled shallow dish or rimmed baking sheet to a thickness of about 1/2 inch. Smooth the top, cover, and chill in the refrigerator for at least 30 minutes until firm (can chill longer).

Cut and fry

When firm, unmold the polenta onto a cutting board and cut into 4 rounds or squares. Heat 2 tbsp olive oil in a nonstick skillet over medium heat until shimmering. Fry polenta cakes for 2-3 minutes per side until golden and crisp, pressing gently once to ensure contact. Transfer to a warm oven (200°F/95°C) to keep crisp while finishing other components.

Blister beans

Trim green beans. Heat 1 tbsp olive oil in a large skillet over high heat until shimmering. Add green beans in a single layer, without overcrowding. Let them sit undisturbed for 1-2 minutes to blister, then toss or stir and continue cooking 3-4 minutes until bright green with several blistered spots and tender-crisp.

Season

Reduce heat to medium, sprinkle 1/2 tsp smoked paprika, 1/4 tsp red pepper flakes, and 1/2 tsp kosher salt over the beans. Toss to coat and cook 30 seconds more. Remove from heat and finish with 1 tsp fresh lemon juice and a pinch of black pepper. Keep warm.

Place a fried polenta cake on each plate. Slice the rested chicken breast on a diagonal and lay over the polenta or beside it. Spoon generous amounts of creamy mushroom sauce over the chicken and some on the plate around it. Arrange a portion of spiced blistered green beans to the side.

Garnish each plate with a sprig of fresh thyme and scatter 1 tsp freshly chopped parsley over the sauce. Serve immediately.