For the next chicken meal for the week I decided again to try to keep something simple and different. I find I don’t but chicken breasts very often, but I saw some on sale recently and picked up a package because it was on sale. Usually the bone-in chicken breasts are pretty large and end up cutting them in half so we get more meals out of them. That is what I did this time and then I decided I was going to try this recipe that I saw from Robert Irvine of the Food Network. it is for a simple pan seared chicken breast with herb jus and a really tasty potato vegetable hash. it’s a simple recipe that’s easy enough to make during the week for a nice dinner.
Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash
For the Chicken:
2 tablespoons vegetable oil
2 skin-on, bone-in chicken breasts, cut in half
Salt and freshly ground black pepper
1 cup dry white wine
1 clove garlic, minced
1 tablespoons minced fresh thyme leaves
1 teaspoon chopped rosemary leaves
1 teaspoon chopped fresh parsley leaves
2 tablespoons butter
1 tablespoon minced fresh chives
For the Potato-Vegetable Hash:
1 yellow 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
For the chicken, heat a large saute pan over high heat and add the vegetable oil. Heat the vegetable oil until it is shimmering. Season both sides of the chicken breasts with salt and pepper to taste. Sear the chicken, skin side down, until the skin is a golden brown, about 5 to 6 minutes. Reduce the heat to medium, flip the chicken breasts over, cover the pan and cook on the second side for 7 to 8 minutes.
After the second side has been cooked, add the white wine, the garlic, thyme, rosemary and parsley and continue to cook the chicken until the liquid is reduced by half, about 7 minutes. Transfer the chicken to a serving platter and cover it loosely with aluminum foil to allow it to rest.
Remove the saute pan from the heat and whisk in the butter, scraping up any browned bits from the bottom of the pan.
For the potato-vegetable hash, using a box grater, shred the potato, zucchini and yellow squash and add them to a large bowl. Stir in the red onion, egg, flour, garlic, thyme, tarragon and the Cajun spice. Blend the mixture well and add more flour if the mixture seems too wet. The mixture should hold its shape when it is squeezed.
Heat a large saute pan over medium heat and add two tablespoons of vegetable oil. Heat the oil just until it is shimmering and portion the potato mixture into cakes, gently patting and forming them in your hands. Cook the cakes until they are golden brown on one side, about 2 to 3 minutes. Flip the cakes over and cook until the other side is browned, about another 3 minutes. Remove the cakes from the pan and set them on a paper towel-lined plate and season with salt to taste.
Serve the potato vegetable hash warm with a chicken breast piece on time and some of the herb jus sauce.
This was a very simple meal that makes good use of the white meat of the chicken if you need a new recipe. Sean is a big white meat-eater so he really liked this meal. The sauce for me was the winner as it had great flavor and everyone really liked the potato-vegetable hash, which was the real hit of the meal. The combination of the potato, zucchini and squash was perfect with the herbs and spices and it wasn’t cooked so long that it got all dried out. It was nice and flavorful from the vegetables with some crispness. It was definitely one I would make again.
That’s all I have for today. Check back next time for the next chicken recipe. I have some fried chicken sandwiches, an oven roasted turkey breast, a skillet roasted chicken and more still to come. Until next time, enjoy the rest of your day and enjoy your meal!