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Pan-seared Chicken Breast Recipe

Name: The Guilds Pan-seared Chicken Breast Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 pieces Chicken breast; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 1 tsp Fresh thyme; 2 cups Potatoes; 1 head Roasted garlic; 4 tbs Butter; 1 cup Milk; 1 tsp Salt; 0.5 tsp Black pepper; 2 cups Broccolini; 1 tbs Olive oil; 0.5 tsp Salt; 0.5 tsp Black pepper; 1 cup Mushrooms (sliced); 2 tbs Butter; 1 cup Chicken broth; 0.5 cup Heavy cream; 1 tsp Thyme (fresh); 0.5 tsp Salt; 0.5 tsp Black pepper

Inspired by The Guild

Time45m

Serves2

roasted garlic mash, grilled broccolini, creamy mushroom pan jus, thyme

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Ingredients

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Chicken

2 pieces Chicken breast

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 tsp Fresh thyme

Garlic Mashed Potatoes

2 cups Potatoes

1 head Roasted garlic

4 tbs Butter

1 cup Milk

1 tsp Celtic sea salt

1/2 tsp black pepper

Grilled Broccolini

2 cups Broccolini

1 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Creamy Mushroom Pan Jus

1 cup Mushrooms (sliced)

2 tbs Butter

1 cup Chicken broth

1/2 cup Heavy cream

1 tsp Thyme (fresh)

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Method

Cooking Chicken

Pan-Searing the Chicken

Season the chicken breasts with salt, black pepper, and thyme. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side or until golden brown and cooked through. Remove from the skillet and let rest.

Making Garlic Mashed Potatoes

Prepare the Potatoes

Boil the potatoes in salted water until tender. Drain and return to the pot. Add the roasted garlic, butter, milk, salt, and black pepper. Mash until creamy and smooth.

Grilling Broccolini

Grill the Broccolini

Toss the broccolini with olive oil, salt, and black pepper. Grill on medium-high heat for about 4-5 minutes until tender and slightly charred.

Making Creamy Mushroom Pan Jus

Prepare the Mushroom Jus

In the same skillet used for the chicken, melt butter and add the sliced mushrooms. Sauté until golden brown. Add chicken broth, bring to a simmer, and then stir in heavy cream, thyme, salt, and black pepper. Cook until thickened slightly.