Pan Seared Chicken with Spring Vegetables and Sherry Pan Sauce

Airline Chicken Breast 6 – 8 oz. 8 each
Mushrooms, Morel, Shitake, Button 3 oz.
Shallot, Chopped 1 each
Garlic, Chopped 2 t
Spring Onions, glazed 3 each
Asparagus, trimmed, Roasted, Bias 1” cut 1.5 #
Bacon, Diced 3 slices
Thyme Fresh 2 t
Sherry Wine 4 oz.
Butter 4 T

Salt and Pepper io taste
Olive oil as needed
In medium high sauté skillet, place olive oil. Season Chicken with Salt and Pepper on both sides. Place skin side down to sear chicken. After 1 min. flip chicken, looking for nice golden brown on flesh. Remove chicken to baking sheet or place skillet in 350 degree oven for 7-9 min. or until chicken in firm and juice around the bone is running clear.

To make vegetables and sauce, use original sauté skillet. Place back on medium heat and render bacon until crisp. Remove excess grease, saving 1 T in skillet. Add shallots, garlic, and mushrooms sautéing until they begin to break down. . Deglaze with wine and reduce by ½. Add Spring Onions, Asparagus tossing to incorporate and heating throughout season with Thyme, salt and pepper. Remove from heat and blend in butter solids.

Serve over Chicken Breast

Mixed Mesculin Greens with a “Berry Nutty” Vinaigrette topped with a Chicken and Goatsbeard Pinwheel

Serves 6
Time from Start Finish: 30 minutes

1.5 pounds Mixed Mesculin Greens
¼ cup Road Trip Preserves – The Berry Nutty Farm
¼ cup White Wine Vinegar
1 cup Olive Oil
1 Tablespoon Mayonnaise
2 each Chicken Breast
¼ cup Onion, white, sliced thin, caramelized – MOFOOD4MOPEOPLE
½ cup Goat Cheese – Goatsbeard Farms
To taste, Salt and Pepper
2 Tablespoons Butter
6 ounces Spiced Pecans
To Make Dressing:
Combine preserves and vinegar together in glass mixing bowl. Slowly drizzle in oil as you mix. Once oil has been added, mix in mayonnaise and adjust seasoning with salt and pepper.

To Make Roulades:
Butterfly chicken to ¼ inch thickness, pound with mallet if needed. Season with salt and pepper. Layer onions and cheese then roll inside plastic wrap, securing ends with knot. Simmer in water that is poaching temp. (160-180 degrees). Allow poaching for 20 minutes or internal temperature of 160 degrees is reached. Place in cooler overnight or until fully cooled. Once cool, slice into ½ inch pinwheels and place on greens. Top with vinaigrette and serve.

Berries Jubilee Tart
Makes 1 Tart (serves 8)

4 cups mixed Berries, strawberry, raspberries, blackberries, (Fresh)
.75 cup sugar
1 T butter
2 T white rum
1.5 cup Graham Cracker Crumbs
2 T butter melted
3 Cup Whipping Cream
2 T Powdered Sugar
8 Mint leaves

Mix graham crackers and melted butter, pack in bottom of 9" spring form pan. Bake for 7 –9 min. until slight browning occurs. Remove and allow cooling.

Heat sauté pan over moderate high heat, place butter in pan followed by mixed berries. Add sugar and allow to dissolve and create syrup. Next deglaze pan with rum away from flame. Re-introduce pan to flame, allow flame to burn off alcohol vapors. Reduce a little more, being careful not to burn sugar. Place in refrigerator and allow to cool.

Combine cream and powdered sugar, and mix on high until medium peaks are met.

Place berries in 9” pan on crust, smoothing to cover crust completely. Spoon whipped cream on top of berries, spreading over entire surface. Place in freezer for 30 minutes. This will allow you to cut and serve with ease. Garnish with fresh mint leaves.

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