Looking for something simple and romantic to make for your significant other? Here’s an easy way to pan fry some chicken along with some tips on how to plate it for the ultimate presentation!
So Valentines day is just around the corner and I’d thought I make something super simple to make. The idea of the recipe came to me when I was making the Cranberry Turkey recipe last Thanksgiving, when I had some extra bits of turkey pieces and I thought I’d mess around while I was waiting for the dish to finish baking. I pan fried the pieces with a little bit of rosemary, cherries and made a simple sauce with the white wine. It turned out very good and inspired me to use this to make a recipe of a simple but pretty looking chicken dish.
The second reason I made this was because a close friend of mine wanted me to make a video for him that is very easy to follow and do. I thought it shouldn’t be too hard and made him my BLT sandwich video. The problem was that I misunderstood him, and thought he wanted anything easy to make. I didn’t realize that he wanted something easy but also pretty looking. So with Valentines Day coming up, I thought I’d go and make this video for him to make it up. I mean honestly anyone can make a BLT.
One thing I would recommend if you’re making this dish is to buy a nice electrical thermometer. This way you’ll know exactly when your chicken is done and take it off the heat. You will end up with a nice juice chicken breast and will totally show that you have amazing cooking skills.
For white wine, I honestly recommend anything that you like to drink. Since you’re cooking for yourself (or someone else) you should get something that suits you or them. You should grab a new bottle since this dish only uses 2oz, the rest can go with the meal. Win win!
I hope you give this recipe a try, and if this doesn’t maximizes your affection then I’m sorry I don’t know what else to do, please don’t sue!
2 chicken breasts
2 cups sliced mushrooms
1/4 cup finely diced onions
10 – 12 cherry tomatoes
200g baby potatoes
Handful whole green beans
1 tbsp dried cranberries
1 tbsp butter
2 oz white wine
1 cup chicken stock
salt & pepper
1 tsp fresh rosemary
Grab the chicken and brush vegetable oil on both sides of them. We’re using vegetable oil instead of olive oil because of their smoking points. Vegetable has a higher smoking point, so when you’re searing your chicken breasts you’re not going to turn your kitchen in a ball of smoke. Season the chicken breast with salt and pepper, and then sear each side over medium high heat on a oven safe skillet (cast iron will work as well)
If you do not have an oven safe skillet, you can substitute it with whatever pan you have and a baking pan/dish.
Once you have each side of the chicken breasts golden brown, place the pan into a preheated 370F oven from 20-25 minutes or an internal temp of 165F. Make sure to add a splash of water to the pan so that the drippings doesn’t dry out. Periodically check on it, and add more water if needed.
While the chicken is in the oven, lets prepare the ingredients for the sauce. Slice the mushrooms, finely dice the onions and rosemary, trim the stem ends of the green beans, cut the tomatoes in half, and lightly scrub the potatoes under running water. Place the potatoes and beans into a small pot of salted water and boil until the beans are tender and the potatoes are soft.
The beans might cook faster than your potatoes (depending on size) so make sure to test them every 3 minutes or so. You can fish out the beans and place them in a bowl of ice cold water (or running cold water if you don’t have ice) to stop the cooking. This will help preserve their green colour.
When the chicken is done, take it out of the oven and place the pan over medium heat. Move the chicken breast onto a plate, and let it rest while we make the sauce. If you used a baking dish try to collect all the juices and drippings; you can add a little bit of water to loosen some of the sticky bits.
Add the mushrooms to the pan, and saute them until they are golden brown. Make sure to scrape the bottom of the pan to loosen any of the fond (the sticky bits from the chicken). Once the mushrooms are ready, toss in the onions and saute them until they start to soft. Pour in the chicken stock along with the rosemary and simmer over low heat until you reach your desired consistency. Toss in the cherry tomatoes at the last 5 minutes and simmer them until they soften.
Once you think you’re done. Turn off the heat, and finish the sauce with the butter and dried cranberries. Season to taste.
To plate, start by spooning the mushrooms onto your nicest plate. Then grab the potatoes and start to place them on top; try to position them so that you create a “hill” for the chicken to rest on. Grab the chicken breast and cut them at an angle to show off the seared outside and the juice meat. Place the green beans at the “top” of the hill, and then rest the chicken pieces on the “hill”. Spoon the sauce over the chicken and finish with a garnish of cherries and a rosemary sprig.