Ingredients: 12 oz summer squash, 4 oz cherry tomato, 2 Tsp celery seed, 2 “Airline” Chicken Breasts, 3 cloves garlic, small bunch thyme, 1 shallot, 5 leaves oregano, 5 leaves parsley, 4 chives, 2 oz white wine, 3 oz heavy cream, olive oil, salt & pepper, 1 dried mango/bananna
1. Cut the squash into halves or quarters lengthwise, remove seeds if large and tough. Cut strips into 1” bias-cut pieces and set aside. Cut shallot in thin slices, finely chop 5 leaves oregano, 5 leaves parsley and 4 chives.
2. Preheat oven to 300 degrees. Rinse and dry chicken then season generously with salt and pep- per. Heat a 10-12” saute pan over medium-high heat, add 1 Tbsp of olive oil, heat oil just until you see light wisps of smoke. (This may take a few minutes, so be patient and keep an eye on the oil.) Place chicken breasts side down, and sear to a dark golden brown approx. 6-10 minutes (a splatter guard is handy if you have one, but do not cover with a lid, as it will steam the chicken) flip to flesh side, and add 2 tbsp of olive oil, crushed garlic (whole clove, crushed to split), and 4 sprigs of thyme to pan. Place in oven for 10-15 minutes, or until cooked through. Remove chick- en to a plate, and place garlic and thyme on top of the breasts. Place saute pan that the chicken cooked in aside, do not wash.
3. Turn up your oven to 425 degrees. Place a heavy-duty baking sheet into your oven to preheat. Toss squash in 2 tbsp of olive oil along with celery seed and salt and pepper. Pull preheated bak- ing sheet out of oven and spread squash across heated baking sheet. Place tomatoes in emptied bowl with residual oil and seasonings and toss. Cook squash for 8-10 minutes, or until lightly browned and just barely cooked through. Add tomatoes to baking sheet, and cook for 2-3 min- utes more. Remove from oven, adjust seasonings, plate and set aside.
4. Place the saute pan that cooked the chicken over medium heat, and add shallot. Cook until translucent, using a wooden spoon or high temp spatula to scrape the browned bits from the bottom of pan. Add wine, and reduce to sec (dry) when you hear the sizzle return to the pan you are there. Add cream and herbs, and heat just long enough to bring to a bubble. Season sauce to taste with salt and pepper, remove from heat, and serve over chicken breasts.
5. Serve pan seared chicken breasts with sallot and herb sauce along with roasted summer squash and cherry tomatoes as a side. Enjoy!
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