Fancy Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If thick, butterfly or pound each breast to an even 1/2-inch thickness so they cook evenly. Season both sides of each breast with 1 tsp salt and 1/2 tsp black pepper (reserve remaining seasoning listed in ingredients for garnish and vegetables).

Sear

Heat a large skillet over medium-high heat. Add 2 tbs olive oil. When hot and shimmering, add the chicken breasts. Sear undisturbed 3-4 minutes until golden brown, then flip and add 1 tbs butter. Continue cooking 3-4 minutes more until an instant-read thermometer inserted into the thickest part reads 155-160°F (68-71°C). Remove the chicken to a plate and tent with foil to rest — carryover will bring it to 165°F.

Prepare glaze

While chicken rests, wipe the skillet lightly with a paper towel leaving browned bits. Reduce heat to medium-low and add remaining 1 tbs butter. Finely mince 3 garlic cloves and grate 1 tsp fresh ginger; add to the pan and cook 30-45 seconds until fragrant but not browned.

Add 3 tbs honey, 2 tbs soy sauce, and 1 tbs lemon juice to the pan. Stir and simmer gently 1-2 minutes until the sauce is glossy and slightly thickened. Taste and adjust: if too sweet, add a pinch of salt; if too sharp, a splash of water. Remove from heat.

Return the rested chicken to the skillet and spoon the glaze over each piece to coat. Let the chicken sit in the warm glaze 1-2 minutes to absorb flavor. Spoon additional glaze over chickens before serving. Sprinkle toasted sesame seeds over the glaze if using.

Prepare salad

Halve the cherry tomatoes. Thinly slice the radishes. In a medium bowl combine 2 cups baby arugula, halved tomatoes, sliced radishes, 1 tbs extra virgin olive oil, 1/2 tsp lemon zest, 1/4 tsp salt and a light grind of black pepper (from the reserved seasoning). Toss gently to combine.

Arrange a bed of the arugula salad on each plate, top with a chicken breast glazed and sliced on the bias into 4 pieces for presentation. Scatter 1 oz shaved parmesan over the salad and chicken. Garnish with microgreens or chopped chives and an extra sprinkle of lemon zest if desired.

Serve immediately while the chicken is warm and glazed. Offer any remaining glaze in a small spoon on the side for extra saucing. This dish pairs well with steamed rice, roasted fingerling potatoes, or crusty bread to soak up sauce.