Pan Seared Chicken Strawberry Avocado Relish Recipes

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PAN SEARED CHICKEN BREAST WITH HERB JUS AND POTATO-VEGETABLE HASH



Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash image

Provided by Robert Irvine : Food Network

Time 30m

Yield 2 servings

Number Of Ingredients 23

2 tablespoons grapeseed oil
2 skin-on, bone-in chicken breasts, cut airline-style, tenderloins removed
Salt and freshly ground black pepper
1 cup dry white wine
1 clove garlic, minced
1 tablespoon minced fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh parsley leaves
2 tablespoons butter, unsalted
1 tablespoon minced fresh chives
Potato-Vegetable Hash, recipe follows
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 minced fresh thyme leaves
1 teaspoon minced fresh tarragon leaves
1 teaspoon Cajun spice
Grapeseed oil
Salt

Steps:

  • Heat a large saute 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 saute 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.

CHICKEN, AVOCADO AND STRAWBERRY SALAD



Chicken, Avocado and Strawberry Salad image

I made this recently more than once, it is absolutely fantastic! The dressing needs to chill for 1 hour before using.

Provided by Kittencalrecipezazz

Categories     Strawberry

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1/2 cup purchased poppy seed dressing
1/4 cup mayonnaise
1 -2 teaspoon sugar (optional)
3 cups chopped cooked chicken
2 celery ribs, sliced
1 pint fresh strawberries, sliced
1 avocado (cut into about 3/4-inch to 1-inch cubes)
1/2 red onion, thinly sliced
1/2 cup slivered almonds, toasted
1 (10 ounce) package mixed salad greens

Steps:

  • In a bowl whisk together the poppy seed dressing with the mayonnaise until blended add in sugar if desired. Chill dressing for a minimum of 1 hour.
  • In a large glass bowl toss together chicken, celery, sliced strawberries, avocado, red onion slices, almonds and mixed greens.
  • Pour the dressing over and toss to combine.
  • Garnish the inside edges of the bowl with avocado slices and strawberries if desired.
  • Serve immediately.
  • Delicious!

Nutrition Facts : Calories 428.2, Fat 26.4, SaturatedFat 4.2, Cholesterol 82.6, Sodium 204.1, Carbohydrate 19.3, Fiber 7.3, Sugar 7, Protein 31.1

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