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CHICKEN

Pan Roasted Chicken Breast w/ Oyster Mushroom Saute

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Ingredients:

1 Ib Boneless Chicken Breasts

1 Ib Oyster Mushrooms (rough chopped)

6 – garlic cloves (thin shaved)

1 medium shallot (fine diced)

2 scallions (French cut – small)

3 Tbsp salted butter

5oz sherry wine add 2% salt in non-cooking wine

3oz goat cheese (Chevre)

¼ cup dried sweetened cranberries

¼ cup toasted pine nuts

Aioli

6 egg yolks

1 cup olive oil

3oz sherry

2 cloves (minced garlic)

1 Tbsp chopped tarragon

zest (1/2 lemon)

S&P to taste

Garnish, Butter Crumbs

1 cup panko crumbs

2 Tbsp (salted butter-melted)

s&p to taste

Method: Saute chicken breasts in a skillet pan. Medium- high heat. Brown both sides, cover, add 2 tbsp water, cover. Cook until internal temp reaches 165 degrees. In a separate sauté pan. Melt butter until frothing at Medium heat. Add mushrooms, garlic, shallots, scallions & sweat to remove moisture from mushrooms and cook garlic and shallots until translucent. Add toasted pine nuts and dried cranberries and tossed to coat. Deglaze pan with Sherry Wine and toss with goat cheese. Salt and Pepper to taste. Garnish with Aioli drizzle, Butter Crumbs. For the Aioli: In a food processor: Puree egg yolks with Dijon mustard, pulse until smooth. Run at consistent speed and slowly add olive oil until desired fluffy consistency. Add garlic, lemon juice and zest, and tarragon. Continue to blend until smooth. Salt and Pepper to taste.

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