Pan Fried Chicken Breast
Flour for dredging
Fresh ground black pepper
4 chicken breasts, pounded thin
Kosher salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 tablespoon unsalted butter
1 tablespoon grapeseed oil
½ pound baby portabella mushrooms, sliced
½ pound asparagus, cut into 1 inch pieces
2 small shallots, peeled and finely minced
1 teaspoon minced thyme leaves
¼ cup dry sherry wine
¾ cup chicken stock
1 ¼ cups heavy cream
3 tablespoons roasted garlic
1 tablespoon buerre manie (equal proportions of butter and flour mixed together)
1 ½ tablespoons finely chopped parsley
1 ½ teaspoons freshly squeezed lemon juice
1. Season the flour with salt and pepper. Season chicken breasts with salt and pepper and dredge in the flour. Shake off excess flour.
2. Heat a large sauté pan over medium high heat. Add grapeseed oil followed by the butter. Place chicken breasts into the hot pan and cook until golden brown. Turn the breasts and cook until the second side is golden brown. Cook the chicken breasts about 3 minutes on each side. Remove the chicken from the pan and reserve in a warm oven while finishing the sauce.
3. To make the sauce add the oil to the pan used to cook the chicken. Add the mushrooms and cook, stirring occasionally, until they are golden brown, about 5 minutes. Add the asparagus and sauté for 3 minutes. Add the shallots and thyme and cook until fragrant, about 1 minute.
4. Deglaze the pan with the sherry wine and reduce the wine by half. Add the chicken stock and heavy cream and cook until the sauce is thick. Whisk the buerre manie into the sauce. Cook the sauce at a simmer for 1 minute to cook the flour in the buerre manie. Remove the sauce from the heat and stir in the parsley and lemon juice. Pour the sauce over the chicken and serve immediately.