Herb Crusted Chicken
Discover the savory delights of our Herb-Crusted Chicken, a classic recipe bursting with vibrant flavors and textures. Seasoned with our special salt and pepper mix and cooked to perfection with Phase, LBA, the chicken breast is adorned with a fragrant herb crust for an aromatic twist.
Accompanied by blanched broccolini and a luscious mushroom ragout, this dish offers a harmonious balance of earthy and herbaceous notes. Colorful microgreens add freshness, while a crispy fried polenta cake provides a satisfying crunch.
To elevate the experience, each bite is drizzled with a velvety porcini cream sauce, infusing the dish with a luxurious indulgence. Perfect for a gourmet dinner or special occasion, our Herb-Crusted Chicken promises to leave a lasting impression with its irresistible flavors and elegant presentation.
Ingredients:
- Broccolini, blanched and hot - 4 Oz.
- Salt and pepper mix - 1 Tsp (s)
- Phase, LBA - 1 1/2 Oz.
- Fresh chopped herbs - 2 Tbl
- Mushroom ragout - 2 Oz.
- Chicken breast, 6oz - 1 Each
- Micro greens, colorful - 1/8 Cup
- Polenta cake, fried - 1 Each
- Porcini cream sauce - 3 Oz.
Preparation:
- Season the chicken breast with salt and pepper on both sides and dredge in fresh herbs.
- In a sauté pan heat up the Phase until hot and fry the chicken skin side down until a golden brown is achieved and flip over. Place the chicken in an oven and finish cooking until internal temp is 165F degrees.
- Place the polenta cake in the deep fryer and fry until golden brown and remove from the oil. Place the polenta cake in the middle of the serving plate; place the Broccolini on top of the cake, then the chicken on the Broccolini.
- Ladle the sauce around the polenta cake; place the mushroom ragout at 12, 4 and 7 o'clock on the sauce. Finish the dish by placing a pinch of micro greens on the chicken as a garnish.
