garden essentials: sautéed veggies with chicken

How To Make garden essentials: sautéed veggies with chicken

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  Step 1
  PREP/PREPARE
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  Step 2
  Chef’s Note: I do not have all the photos I normally have. The reason is that I usually do not photograph the recipe the first time it is made. In this case, there are enough photos to make do.
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  Step 3
  Gather your Ingredients (mise en place).
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  Step 4
  Cut the chicken breast in half, lengthwise, and sprinkle with a bit of salt and pepper.
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  Step 5
  Add the butter and grapeseed oil to a sauté pan, over medium heat.
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  Step 6
  When the foaming subsides, add the chicken breast.
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  Step 7
  Cook until lightly browned, about 3 – 4 minutes per side.
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  Step 8
  Remove the chicken breast, slice into random strips, and reserve.
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  Step 9
  Chef’s Note: Cutting the chicken into random strip sizes adds to the rustic look of the dish.
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  Step 10
  Add the sliced onions to the pan, and sprinkle with the brown sugar.
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  Step 11
  Sauté until they soften, and begin to caramelize, about 12 – 15 minutes.
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  Step 12
  Chef’s Tip: Add the coconut or brown sugar will give you some really yummy caramelized onions, and they will give the final dish just a hint of sweet. YUM.
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  Step 13
  Add half the wine or chicken stock (3 tablespoons), to the onions, and use a wooden spoon to scrape up any brown bits (fonds), that have attached themselves to the bottom of the pan.
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  Step 14
  Continue stirring until the liquid is mostly evaporated.
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  Step 15
  Add the garlic, oregano, and thyme, and stir for 60 seconds.
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  Step 16
  Add the carrots, and stir for 60 seconds.
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  Step 17
  Add the broccoli and tomatoes, and stir for 60 seconds.
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  Step 18
  Return the chicken to the pan, and stir for 60 seconds
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  Step 19
  Add the remaining wine or chicken stock, stir, and then tightly cover for 4 minutes.
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  Step 20
  Chef’s Note: The amount of time you cook the veggies will determine their crispness. After about 4 minutes, the broccoli and carrots will still have a crunch to them. If you prefer them a bit softer, cover and cook for an additional 2 or 3 minutes.
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  Step 21
  Open the pan, and stir in the lemon juice and zest, and season with a bit of salt and pepper.
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  Step 22
  Chef’s Note: To give the dish a bit more of an Asian flavor, add a teaspoon of sesame oil, and a tablespoon of tamari, at the end with the lemon juice.
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  Step 23
  PLATE/PRESENT
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  Step 24
  Place some salad greens on a plate, pile on some of the sautéed chicken/veggies, and then drizzle with some balsamic vinegar or reduction. Enjoy.
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  Step 25
  Keep the faith, and keep cooking.
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