Pan Seared Chicken Breast With Herb Jus And Potato Vegetable Hash Recipes

PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH RECIPE - (4.5/5)

Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash Recipe - (4.5/5) image

Provided by á-31143

Number Of Ingredients 23

Ingredients

POTATO-VEGETABLE HASH:
2 tablespoons grapeseed oil
2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
Salt and freshly ground black pepper, to taste
1 cup dry white wine
1 clove garlic, minced
1 tablespoon fresh thyme leaves, minced
1 teaspoon fresh rosemary leaves, chopped
1 teaspoon fresh parsley leaves, chopped
2 tablespoons butter, unsalted
1 tablespoon fresh chives, minced
1 Idaho potato
1 zucchini
1 squash
1 small red onion, thinly sliced
1 egg, beaten
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon fresh thyme leaves, minced
1 teaspoon fresh tarragon leaves, minced
1 teaspoon Cajun spice
Grapeseed oil
Salt, to taste

Steps:

Heat a large sauté pan over high heat and add the oil. Season both sides of chicken breast with salt and pepper, to taste. Sear the chicken, skin side down, 4 to 5 minutes. Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes. After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half. Transfer the chicken to a serving platter and allow it to rest. Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan. Serve the chicken with Potato-Vegetable Hash and the pan sauce. Garnish with chives. Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl. Stir in the onion, egg, flour, garlic, herbs, and Cajun spice. Blend well. Add more flour if mixture is too wet. The mixture should hold its shape when squeezed. Heat a large sauté pan over medium heat. Add 2 tablespoons grapeseed oil. Portion the hash into 2 cakes, then gently put them in the pan. Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned. Remove them from the pan to a paper towel and season with salt, to taste. Serve warm.

PAN-ROASTED CHICKEN WITH VEGETABLES AND HERBS

Pan-Roasted Chicken with Vegetables and Herbs image

Chicken breasts, sautéed until golden brown in the skillet, are finished in the oven with potatoes, onions, carrots and fresh herbs.

Provided by Campbell's Kitchen

Categories Trusted Brands: Recipes and Tips Swanson®

Time 1h30m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup all-purpose flour
⅛ teaspoon ground black pepper
⅛ teaspoon paprika
3 pounds bone-in chicken breast halves
2 tablespoons olive oil
2 small red onions, cut into quarters
1 pound new white potatoes, cut into quarters
8 ounces fresh baby carrots, green tops trimmed to 1-inch long
1 ½ cups Swanson® Chicken Stock
3 tablespoons lemon juice
1 tablespoon chopped fresh oregano leaves
1 teaspoon chopped fresh thyme leaves

Steps:

Heat the oven to 350 degrees F. Stir the flour, black pepper and paprika on a plate. Coat the chicken with the flour mixture.
Heat the oil in a 12-inch oven-safe skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on all sides. Remove the chicken from the skillet. Pour off any fat.
Add the onions and potatoes to the skillet and cook for 5 minutes, stirring occasionally. Add the carrots, stock, lemon juice and oregano and heat to a boil. Return the chicken to the skillet. Cover the skillet.
Roast for 25 minutes. Uncover the skillet.
Roast, uncovered, for 20 minutes or until the chicken is cooked through and the vegetables are tender. Sprinkle with the thyme, if desired.

Nutrition Facts : Calories 800.9 calories, Carbohydrate 34.1 g, Cholesterol 217.9 mg, Fat 38.7 g, Fiber 5.2 g, Protein 76.2 g, SaturatedFat 10.1 g, Sodium 453.1 mg, Sugar 6.1 g

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