Brick Chicken Recipe
Seared Airline Chicken Breast, Jalapeno pan sauce, mashed potatoes, vegetable succotash
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Ingredients
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Chicken
Jalapeno Pan Sauce
Mashed Potatoes
Vegetable Succotash
Method
Chicken
- 1
Prepare Chicken
Season the airline chicken breasts with salt, black pepper, and fresh thyme on both sides.
- 2
Sear Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken breasts skin-side down and place a heavy skillet or pan on top to press them down. Cook for 6-7 minutes until the skin is golden brown and crispy.
- 3
Finish Cooking
Carefully flip the chicken breasts and cook for an additional 5-6 minutes or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest.
Jalapeno Pan Sauce
- 4
Prepare Sauce Ingredients
Finely chop the jalapeno pepper and mince the garlic cloves.
- 5
- 6
Add Broth
Pour in 1 cup of chicken broth and bring to a simmer. Cook for 3-4 minutes to reduce slightly.
- 7
Finish Sauce
Remove from heat and stir in 2 tablespoons of butter and lime juice until melted and well combined.
Mashed Potatoes
- 8
- 9
Vegetable Succotash
- 10
Prepare Vegetables
Dice the red bell pepper, zucchini, and onion.
- 11
Cook Succotash
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and bell pepper, sauté for 3-4 minutes.
- 12
Add Corn and Zucchini
Add the corn kernels and zucchini to the skillet. Season with salt and black pepper. Cook for an additional 5-7 minutes until the vegetables are tender.