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Pan-seared Chicken Breast

Pan-Seared Chicken

Created by: Chef Michael Beaule

2 boneless, skinless chicken breasts
4-6 1” cubes of salted butter
Salt and pepper to taste
1 Tbsp. toasted sesame seeds
1 Tbsp. crushed nori (seaweed)
1 Tbsp. oyster sauce


- Pre-heat oven to 325F
- Season chicken breast with salt and pepper.
- In a thick bottomed pan, heat to medium to high heat. Stoves will vary with the actual amount of heat produced in this setting range. You are looking to only brown the butter (2-3 cubes of butter) when added to the pan. Once the proper heat is achieved and there is brown butter in your pan, add the chicken breast skin side down. Sear until the chicken breast skin is nicely caramelized or golden brown. Turn chicken over onto the inside of the chicken breast and
- Once caramelization is achieved on both sides, transfer chicken to an oven proof pan and finish cooking in the oven until internal temperature reaches 170-180F. Or you can continue cooking the chicken in the pan until the internal temp reaches 170-180F. Be wary of possibly over browning the butter.
- With the pan still warm, add the remaining cubes of butter. Let them melt and brown. Keep warm and reserve for spooning some of the brown butter on the cooked chicken breast.
- When chicken is cooked, remove from heat, and let rest. Brush with oyster sauce then sprinkle the sesame seeds and seaweed.
- Cut and serve.

Roasted Oyster Mushrooms:

1 lb. oyster mushrooms
Salt and pepper to taste
1-2 Tbsp. olive oil
1 Tbsp. lemon juice

- Clean oyster mushrooms and cut into desired sizes/pieces.
- Toss mushrooms in the olive oil then season with the salt and pepper.
- Roast in a 350F oven until golden brown, remove from heat and toss the mushrooms in the lemon juice.
- Serve.

Roasted Squash:

½ acorn squash, washed, seeded with skin left on (or squash of choice)
1 Tbsp. olive oil
Salt and pepper to taste

- Cut cleaned squash into desired shapes, both rings and wedges work great.
- Brush squash with oil, then season with salt and pepper.
- Roast squash in a 350F oven until tender.
- Serve.

Brown Rice and Peas:

1 cup brown sushi rice or any other type of rice
1 ¼ cups water
1 tsp. – 1 Tbsp. crushed alder peppers
1-2 Tbsp. tamari soy sauce (or ponzu sauce is a nice switch)
1-2 Tbsp. butter
½ cup cooked baby peas, or julienned snow peas. Pea sprouts can be substituted and just used as a

- Cook rice, best to follow instructions for cooking the type of rice you choose.
- When rice is cooked, gently mix in the remaining ingredients.
- Season to taste with the alder pepper and soy.


Chanterelle Cream Sauce:

½ cup heavy cream
1 Tbsp. butter
1-2 Tbsp. shallot, minced
¼ tsp. dried thyme leaves (or ½ - 1 tsp. fresh thyme leaves)
1 Tbsp. chanterelle powder
Salt and pepper to taste

- Sauté the shallot and thyme in the butter. Once shallots are translucent, add the cream. Let simmer a few minutes, add chanterelle powder and season with salt and pepper.
- Serve with the chicken and rice, along with the other ingredients.

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