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Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash (Robert Irvine) Recipe

Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash (Robert Irvine) Recipe

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Pan Seared Chicken Breast with Herb Jus and Potato-Vegetable Hash (Robert Irvine)

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Ingredients:

Serving

2 tbsp 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 tbsp minced fresh thyme leaves
1 tsp chopped fresh rosemary leaves
1 tsp chopped fresh parsley leaves
2 tbsp butter, unsalted
1 tbsp 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 tbsp all-purpose flour
1 clove garlic, minced
1 tsp minced fresh thyme leaves
1 tsp minced fresh tarragon leaves
1 tsp cajun spice
grapeseed oil
salt

Directions:

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.
Potato Vegetable Hash:
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	903.99 Kcal (3785 kJ)
Calories from fat	516.42 Kcal
		% Daily Value*
Total Fat	57.38g	88%
Cholesterol	287.49mg	96%
Sodium	1138.29mg	47%
Potassium	787.89mg	17%
Total Carbs	30.84g	10%
Sugars	2.64g	11%
Dietary Fiber	3.48g	14%
Protein	48.52g	97%
Vitamin C	9.9mg	16%
Vitamin A	0.1mg	5%
Iron	3.2mg	18%
Calcium	111.6mg	11%

Amount Per 100 g
Calories	214.06 Kcal (896 kJ)
Calories from fat	122.29 Kcal
		% Daily Value*
Total Fat	13.59g	88%
Cholesterol	68.08mg	96%
Sodium	269.54mg	47%
Potassium	186.57mg	17%
Total Carbs	7.3g	10%
Sugars	0.63g	11%
Dietary Fiber	0.82g	14%
Protein	11.49g	97%
Vitamin C	2.3mg	16%
Iron	0.8mg	18%
Calcium	26.4mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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