Pan-Seared Chicken Breasts with Pan Sauce and Spring Vegetables

Ingredients

Spring Vegetables

• Enough carrot for each person
• Snap peas
• Mushrooms
• Fingerling potatoes
• Asparagus
• 1 1/2 cups Chicken stock
• 2 tbps Gelatin

Chicken

• 2 Skin-on chicken breasts
• 1 shallot
• fresh rosemary & thyme
• soy sauce
• white wine

Directions

Spring Vegetables

1. Dry out your breasts on a paper towel while prepping the veggies.
2. Slice carrots into thick pieces.
3. Throw a pot on the burner with cold water. Add you carrots in cold and salt the cooking water.
4. Bring the pot to a boil.
5. String you snap peas.
6. Slice them at an angle.
7. Quarter your potatoes and throw them in the boiling water.
8. Cut up your mushrooms into mouth size pieces.
9. Peel your asparagus.
10. Cut the fiberous bit of the asparagus.
11. Slice up the asparagus.
12. Add gelatin to stock.
13. Pull out your carrots and potatoes when they're tender.
14. Add in asparagus and snap peas.
15. Pull them out and place them in a bowl of ice water when they're done.

Chicken

1. Heat up a cast iron pan to medium-high heat.
2. Once hot, add oil and wait until shimmering.
3. Place chicken in pan, skin side down.
4. Season the chicken with salt and pepper.
5. Flip halfway through.
6. Throw in a knob of butter along with herbs and sliced shallot when the chicken is nearly done.
7. Baste the chicken.
8. Remove chicken when it reaches 145F.
9. Throw the mushrooms in that same pan.
10. Chop up some reserved herbs and throw that in the pan.
11. Add a splash of soy sauce.
12. Scrape down the pan to get all the stuck food off.
13. Deglaze with white wine.
14. Throw in some butter and the chicken stock.

Final

1. Add butter to pan and when foaming, throw all your veggies in.
2. Once heated and colored, you're ready to serve.
3. Cut up your chicken and place it on a bed of veggies.
4. Spoon over your pan sauce.