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Pan Sauce Chicken with Rosemary Red Potatoes, and Asparagus
- Airline Chicken Breast
- Chicken Stock
- Herb butter
- Red Potatoes
- Rosemary Salt
1.Preheat the oven to 425.
2.Red Potatoes – On a sheet pan:
1.Toss potatoes with oil, add half the rosemary salt seasoning. Arrange, cut side down, on a sheet pan.
2.Roast until tender and golden brown, about 25-30 minutes (check after 20 minutes to make sure potatoes are not burning).
3.Asparagus – On a sperate sheet pan:
1.Toss with oil and add the remaining rosemary salt seasoning. Spread the asparagus in a single layer, doing your best to have spacing in between.
2.Roast the asparagus for 25 minutes, until tender but still crisp.
4.Chicken – In an oven-proof pan, heat the pan over medium high heat adding olive oil.
1.Liberally cover the chicken breast with salt and pepper.
2.Place the chicken skin side down in oven-proof pan pressing lightly down in the pan.
3.Sear for 2-3 minutes, until completely brown on the skin side.
4.Flip chicken and throw into the oven to roast for 12-18 minutes
5.The Sauce – Remove the chicken from the oven. Transfer the chicken to a cutting board, and discard any extra fat left in the pan but DO NOT clean it. Place the pan over the burner at a medium heat.
1.Add both the butter and flour and fully incorporate together so no lumps of flour are showing – about 30 seconds or so.
2.Then carefully add two or three splashes of the chicken stock to coat the pan. With a flat spoon, scrap any brown bits off the bottom of the pan and continually stir.
3.Turn the burner to a simmer and let the stock reduce until it coats the back of the spoon.
4.For best results, you could repeat this process by adding more stock and reducing one or two more times).
5.To finish the sauce, add ¼ of the juice of the lemon.
(NOTE if you feel the sauce is getting too thick, add more stock to thin it & turn up the heat slightly.)