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About the Dish

  • Butter

    Butter

  • Panko

    Panko

  • Parmesan Cheese

    Parmesan Cheese

  • Summer Squash

    Summer Squash

  • Shallot

    Shallot

  • Garlic

    Garlic

  • Thyme

    Thyme

  • Chicken Breast

    Chicken Breast

  • Pecan Meal

    Pecan Meal

  • Southern Links Mustard BBQ Sauce

    Southern Links Mustard BBQ Sauce

  • Sour Cream

    Sour Cream

METHOD

1
Prepare your mise en place: Halve squash lengthwise and slice crosswise into thin half moons. Peel and chop shallot. Peel and chop garlic. Pick thyme leaves. Cut chicken lengthwise into 1-inch-wide strips.
2
In a skillet over medium-high heat, melt butter. Stir in panko. Cook, stirring slowly, until light golden brown, about 3 minutes. Pour into bowl, cool 2 minutes, and stir in Parmesan. Set aside.
3
Reduce heat under skillet to medium. Add 1 teaspoon cooking oil. Stir in squash, shallot, garlic, 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Cook until just tender and lightly browned in spots, about 8 minutes, stirring occasionally. Stir in thyme. Remove from heat. Cover to keep warm.
4
Season chicken on all sides with a total 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Coat lightly and evenly with pecan meal.
5
Place a large skillet over medium heat. Add 1 teaspoon cooking oil. Add chicken. Cook without disturbing until chicken is browned on 1 side, about 2 minutes. Turn pieces with tongs, and cook until chicken is opaque all the way through, firm to the touch, and browned on second side, about 2 minutes more. Reduce heat if pecan meal begins to scorch. Divide chicken between 2 plates.
6
Uncover squash, and stir in sour cream. Season to taste with kosher salt and pepper. Sprinkle panko mixture over the top. Divide between chicken. Serve with mustard sauce on the side for dipping, and enjoy!