Home Recipes Pan Seared Chicken

Pan Seared Chicken

Made by Chef Soo Jer Yenn

Entrements and mousse

Pan Seared Chicken

Ingredients

Pan Seared Chicken

1 nos Fresh Chicken Breast

10 g Corn Oil

20 g Unsalted Butter

3 nos Garlic Cloves (crushed)

1 nos Bay Leaf

6 sprigs Fresh Thyme

Mushroom Cream Sauce

50 g Maitake Mushroom (slice)
3 sprigs Fresh Thyme
30 g Debic Cooking Cream

60 g Mushroom Soup (as base)

Mashed Potato

100 g Russet Potatoes (peeled)

20 g Debic Cooking Cream

10 g Unsalted Butter

Preparation

Pan Seared Chicken

Debone chicken to remove the breast with skin.

Season the chicken with salt and pepper then keep in chiller overnight, skin-side up and uncovered.

Thaw chicken 30 minutes before searing.

Preheat a pan with oil and sear the chicken with skin-side down.

Add in butter, garlic, bay leaf and thyme.

Using medium heat, baste the chicken with the aromatic butter for around 5-10 minutes until internal temperature reaches 65°C.

Mushroom Cream Sauce

After cooking the chicken, strain the aromatic butter and reused in the pan.

Add in mushrooms and sauté for 1-2 minutes.

Add fresh thyme, Debic Cooking Cream and mushroom soup. Bring to a boil.

Season to taste.

Mashed Potatoes

Boil potatoes until tender. Drain well.

Warm Debic Cooking Cream, salt, and butter into a pot.

Pass the process through a ricer. Fold into warm cream – butter mixture. Do not overmix.

Assembly

Dish Plating

1 nos Pan Seared Chicken

3 tbsp Mushroom Cream Sauce

80 g Mashed Potatoes

40 g Saute Mushroom

30 g Glazed Carrot

3 stalks Grilled Broccolini

10 g Sundried Cherry Tomatoes

1 tsp Chopped Chives

Recipe tags Entrements and mousse

debic for baker

debic for baker