Pan seared chicken breast with local vegetable hash
4 skin on chicken breasts
1 ear sweet corn
1 yellow zucchini
2 green zucchini
1 pint snap peas
1/4 lb wild local Oyster mushrooms
1tbsp flat leaf Italian parsley
1/2 cup white cooking wine
1 1/2 tbsp unsalted butter
2 cloves of garlic (minced)
Juice from one lemon
1/4 cup of evoo
salt and pepper
For the chicken:
In a medium saucepan over medium heat put 2 tbsp of evoo, seasoning your chicken with sea salt and freshly ground black pepper, put your chicken skin down and let it cook for about 7 to 9 minutes on each side.
Once the chicken is done remove the chicken from the pan to rest, remove the extra fat from the saucepan and add the white wine. Let the wine reduce halfway, and finish the sauce by adding the butter, a touch of lemon juice, parsley, salt and pepper
For the vegetables hash:
Cut the all the veggies in a small dice.
In a saucepan over medium heat add 2 tbsp of evoo and minced garlic,once the garlic starts to get a little brown color add the veggies and cook for about 4 to 5 minutes. Finish the veggies with parsley, salt and pepper.
Make a bed with the vegetables hash, place your chicken on top of the veggies and add the sauce on top of the chicken.