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Pan Seared Chicken Breast

by chef
- Lexington Brass

  • MIN
  • 320 CAL
  • EASY
Pour the stock into a pan and bring to a boil on medium-high heat. Add the butter and the corn grits to the stock, and whisk with a fork.
Bring a saucepan filled with 3/4 of water to a boil over high heat. Meanwhile, in a bowl, add: the chili flakes, 1/2 of the garlic (crush but don’t slice), 1/2 of the olive oil, the chicken breast (coat completely in the marinade).
Place a frying pan over high heat. After 30 sec, add the chicken skin side down. Season with 1/4 of the salt and 1/4 of the pepper. Cook for 9 min on medium heat until the skin is golden brown. Flip and cook for 8 min on low heat. Set aside on a plate and keep the pan for later. Meanwhile...
On a chopping board: peel and dice into chunks the turnips and the carrots, chop the chards in half, and dice the shallots. In another bowl, add: the pine nuts, shallots, thyme, 1/4 of the salt and 1/4 of the pepper, the vinegar and the remaining olive oil.
When the water comes to a boil, add: 1/4 of the salt, the remaining garlic, the turnips, the carrots, and the chard. Cook for 5 min. Remove the veggies from the water. Dry well on a paper towel. Discard the garlic cloves.
When the chicken is done, in the frying pan, add the turnips and the carrots and season with the remaining salt and pepper. Cook for 3 min over medium heat until brown. Add the chards. Cook for 2 min. Turn off the heat.
Put the vegetables in the center of the serving plates. Lean the chicken breast against them. Drizzle the pine nut vinaigrette.
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Executive Chef
Lexington Brass Midtown East, NYC
5-min with Chris
You obviously love cooking why?
I started as a dishwasher in a restaurant and I made a pie one day and discovered something completely new. I loved so much the contact with fresh products that I wanted to become a chef.
What restaurants did you work at before Lexington Brass?
When I moved to NYC in 2001, I started working at DB Bistrot under the direction of chef Daniel Boulud. Then I moved to London to work for Gordon Ramsay at Connaugh where I oversaw seven other chefs. I also worked at the North Gate Tavern and The Junction Tavern, two award- winning gastropubs in London. When I moved back to NYC, I become the Executive Sous Chef Calle Ocho in 2004. I then became the Executive Chef at BLT Prime in New York City, working closely with chef Laurent Tourondel.
You love French cuisine, don't you?
I've always been a huge French cuisine fan, but I refined my French techniques a few years ago. But in spring 2010, I accepted the position as Executive Chef for the debut of LYON. I traveled throughout Lyon, France with co-owners Francois Latapie and Penny Bradley to experience the authentic bouchons and Lyonnaise cuisine first-hand which inspired the menu at LYON featuring authentic Lyonnaise dishes.
Tell us more about your journey?
Finding myself. I absorbed the most information I could from each restaurant and all of the people I worked with. Then I started managing because I love teaching to my staff what I learned. I consider my kitchen as a sport team and I manage it as a coach and a team member. At Lexington Brass we created a unique menu taking a chance and a new approach to the food, which our customers greatly appreciate. We have to run it as a business but we still want it to reflect our passion for good products and good food.
Anything you would like to add?
Don’t over-think cooking. It’s simply good products cooked well. Just enjoy the process.
This dish is ideal for spring and summer evenings as it’s light yet still hearty. The juxtaposition ...
This dish is ideal for spring and summer evenings as it’s light yet still hearty. The juxtaposition of crispy chicken and fresh veggies from the orchard is perfect: simple ingredients, yet original textures and subtle flavors.
Total for 2 Servings
what we deliver
  • 1 lb of Chicken Breast
  • 1 lb of Swiss Chard
  • 3/4 lb of Carrot
  • 1/2 lb of Turnip
  • 3 leaves of Fresh Thyme
  • 2/3 oz of Pinenut
  • 1.5 Shallot
  • 2 tbsp of Sherry Vinegar
  • 1/2 tsp of Red Chili Flakes
  • 6 cloves of Garlic
  • 3 tbsp of Extra Virgin Olive Oil
  • 1 tsp of Kosher Salt
  • 1/2 tsp of Ground Black Pepper
  • 2 lb of Chicken Breast
  • 2 lb of Swiss Chard
  • 1.5 lb of Carrot
  • 1 lb of Turnip
  • 6 leaves of Fresh Thyme
  • 1.5 oz of Pinenut
  • 3 Shallot
  • 1/4 cup of Sherry Vinegar
  • 1 tsp of Red Chili Flakes
  • 12 cloves of Garlic
  • 6 tbsp of Extra Virgin Olive Oil
  • 2 tsp of Kosher Salt
  • 1 tsp of Ground Black Pepper
  • 3 lb of Chicken Breast
  • 3 lb of Swiss Chard
  • 2.3 lb of Carrot
  • 1.5 lb of Turnip
  • 1/2 bunch of Fresh Thyme
  • 2.3 oz of Pinenut
  • 5 Shallot
  • 6 tbsp of Sherry Vinegar
  • 1.5 tsp of Red Chili Flakes
  • 18 cloves of Garlic
  • 1/2 cup of Extra Virgin Olive Oil
  • 3 tsp of Kosher Salt
  • 1.5 tsp of Ground Black Pepper
  • 4 lb of Chicken Breast
  • 4 lb of Swiss Chard
  • 3 lb of Carrot
  • 2 lb of Turnip
  • 2/3 bunch of Fresh Thyme
  • 2 oz of Pinenut
  • 6 Shallot
  • 1/2 cup of Sherry Vinegar
  • 2 tsp of Red Chili Flakes
  • 24 cloves of Garlic
  • 1/3 cup of Extra Virgin Olive Oil
  • 4 tsp of Kosher Salt
  • 2 tsp of Ground Black Pepper
what you need
  • 2 Frying Pan
  • 1 Saucepan
  • 2 Frying Pan
  • 1 Saucepan
  • 2 Frying Pan
  • 1 Saucepan
  • 2 Frying Pan
  • 1 Saucepan

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