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--- recipes_chicken_seared_chicken_dijon_pan_sauce [2023/01/31 18:33] – created katsimbris
+++ recipes_chicken_seared_chicken_dijon_pan_sauce [2023/02/02 17:21] (current) – Continue Building Page katsimbris
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 ====== Seared Chicken & Dijon Pan Sauce ======
+{{:0715_2pp_southern-chicken_3534_square.jpg?200 |}} This wholesome dish gets a sophisticated lift from a flavorful pan sauce made with whole grain dijon, maple syrup, and demi-glace (simply reduced chicken stock), which lends rich, complex flavor to our seared chicken.
 === Ingredients ===
-  * 2 Boneless, Skinless Chicken Breasts
+  * 2 Boneless, Skinless Chicken Breasts{{ :0123_2pp_large_feature.png.jpeg?200|}}
   * 2 cloves Garlic
   * 3/4 lb Potatoes
-  *
+  * 6 oz Green Beans
+  * 1/4 cup Labneh Cheese
+  * 1 1/2 Tbsps Spicy Maple Syrup
+  * 1 Tbsp Whole Grain Dijon Mustard
+  * 2 1/2 Tbsps Chicken Demi-Glace
+  * 1 Tbsp Southern Spice Blend
 === Steps ===
-  - Dice cut one side of the chicken breast (don't cut all the way through)
+) Prepare the Ingredients {{ :0408_fpf_chicken-fried-steak_0489_nocarrots_web.jpg.jpeg?200|}}
-  -
+  * Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high.
+  * Wash and dry the fresh produce.
+  * Medium dice the potatoes.
+  * Cut off and discard any stem ends from the green beans.
+  * Peel and roughly chop 2 cloves of garlic.
+) Cook & mash the potatoes{{ :2p_mashedpotato_oliveoil_web.jpg.jpeg?200|}}
+  * Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat.
+  * Drain thoroughly and return to the pot. Add the labneh and 1 tablespoon of olive oil. Using a fork or potato masher, mash to your desired consistency.
+  * Taste, then season with salt and pepper if desired. Cover to keep warm.
+) Cook the green beans {{ :0715_2pp-w1_southern-chicken_047_web.jpg.jpeg?200|}}
+  * Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.
+  * Add the green beans; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned.
+  * Add 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the water has cooked off.
+  * Add the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened.
+  * Transfer to a bowl and cover with foil to keep warm.
+  * Rinse and wipe out the pan.
+) Cook the chicken {{ :0715_2pp-w1_southern-chicken_052_web.jpg.jpeg?200|}}
+  * Pat the chicken dry with paper towels; season on both sides with salt, pepper, and up to half the spice blend (you will have extra).
+  * In the same pan, heat a drizzle of olive oil on medium-high until hot.
+  * Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.
+  * Leaving any browned bits (or fond) in the pan, transfer to a cutting board.
+) Make the pan sauce & serve your dish {{ :0715_2pp-w1_southern-chicken_057_web.jpg.jpeg?200|}}
+  * To the pan of reserved fond, add the demi-glace (carefully, as the liquid may splatter), mustard, maple syrup, and 1/4 cup of water. Cook, stirring occasionally, 2 to 3 minutes, or until the sauce is thickened.
+  * Turn off the heat. Taste, then season with salt and pepper if desired.
+  * Slice the cooked chicken crosswise.
+  * Serve the sliced chicken with the mashed potatoes and cooked green beans. Top the chicken with the pan sauce. Enjoy!