| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons 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 tablespoon minced fresh thyme leaves
- 1 teaspoon chopped fresh rosemary leaves
- 1 teaspoon chopped fresh parsley leaves
- 2 tablespoons butter, unsalted
- 1 tablespoon 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 tablespoons all-purpose flour
- 1 clove garlic, minced
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon minced fresh tarragon leaves
- 1 teaspoon Cajun spice
- Grapeseed oil
- Salt
Instructions
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 988 |
| Total Fat | 55 g |
| Saturated Fat | 15 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 8 g |
| Sugar | 6 g |
| Protein | 46 g |
| Cholesterol | 222 mg |
| Sodium | 1918 mg |
Reviews
Oh my! What an outstanding recipe. I followed it exactly and it was so flavorful and satisfying to see it look so great. In my local market, I couldn’t get airline cut chicken, so I used split chicken breasts, deboning myself. It was perfect!
Thanks for the recipe, pleased with the results!
family of 7 loved it! Gonna double sauce next time and strain the veggies! But overall this is the very first recipe I made from Irvine. Gonna have to check out some of his others! Gonna be great this summer with fresh veggies from garden…oh yeah…
Will be saving this recipe
I love the Vegetable Hash even after having to hold out the potato. I used a Riesling for the wine. Should of made a double recipe! Thank you Chef Irvine for sharing.
Love this <3 Thank you Chef for letting us enjoy all your recipes <3
Shame on you whoever wrote this recipe! The gravy and chicken were good, but as others pointed out the hash not so much….The problem being that the zuchinni needs to be drained and it needs salt and pepper. I should have known better!
Awesome!!
really awesome recipe
Absolutely delicious, quick and easy chicken recipe. Followed the chicken recipe as written. Did not make the hash because I already had prepped veggies for rice pilaf. Sauce was tremendous over both the chicken and the pilaf. Will be happy to serve this to guests.