Pan Seared Chicken Breast with Asparagus

Seared crispy skin on chicken breast with cranberries and leeks with light cream sauce served with risotto and asparagus

By: Michael Haus, Signature Chef

Prep Time: 15 min
Cook Time: 25min

RECIPE
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Servings:

Yield: 6 servings

Ingredients:

6 (4 ounce each) seared chicken breast with light cream sauce
1 pound roasted asparagus spears
1 1/2 pounds risotto

Seared Chicken Breast
1 1/2 cups chicken stock
3/4 cup butter
6 (4 ounce each) chicken breast with skin on
3/4 cup dried cranberries
3/4 cup leeks, julienne
1 1/2 cups heavy whipping cream
3/4 teaspoon kosher salt
3/4 teaspoon ground white pepper

Roasted Asparagus Spears
3/4 pound fresh asparagus, trimmed
1 1/4 teaspoons extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Risotto
2 cups vegetable stock
1/4 cup yellow onion, diced 1/4 inch
3/4 teaspoon fresh garlic, minced
2 3/4 teaspoons unsalted butter
1 1/2 teaspoons olive oil
1/2 cup white wine
1 cup risotto, raw

Allergens:

Milk, Soy

Nutritional Information

Directions:

Seared Chicken Breast: Thaw and pat dry chicken breast, season with salt and pepper. Heat butter in a sauté pan over medium-high heat. Add chicken. Sear breast, skin side down, for 4 to 5 minutes or until golden brown. Turn breast over .Add leeks and cranberries. Saute for an additional 2 minutes. Add chicken stock and deglaze pan. Place sauté pan in a preheated 350 degree oven for 8 to 10 minutes. Remove pan from oven. Remove chicken from pan and let rest 5 minutes. Add cream, leeks and cranberries to pan and reduce by half.
Roasted Asparagus Spears: Arrange asparagus, tips facing same direction, in a shallow pan. Drizzle oil over asparagus. Sprinkle with salt and pepper. Shake pan to evenly coat. Place pan in a 475 degree preheated oven, roast for 10 to 12 minutes or until browned, shaking pan every 2 minutes to promote browning.
Risotto: In a stock pot, sauté onion and garlic in butter and olive oil over low heat until soft. Add rice. Stir constantly for about 2 minutes. Do not brown. Add wine, stir constantly until wine is reduced. Add stock, bring to a boil, reduce heat, simmer, uncovered, stirring occasionally, for 10 minutes or until rice is tender and is absorbed.
For Service: Place 1/2 cup risotto on a plate, place chicken breast slightly on risotto. Place about 3 to 4 asparagus on plate. Ladle 2 tablespoons of sauce over chicken.