Pan Seared Chicken Pillard with Butternut Squash Hash and Vermouth Butter Sauce

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by Chef Ehren Litzenberger

azfamily.com

Posted on September 12, 2012 at 10:54 AM

Serves 2

(2) 8 oz Chicken Breasted Pounded out
1 cup AP flour
1 butternut squash cleaned and Medium Diced
2 Pieces Grilled Bacon, julienned
½ red onions julienned
2 gloves of garlic
1 oz Vermouth or Grappa
1 oz Butter
3 oz Vegetable oil
Salt and pepper
¼ cup chicken stock
1 zucchini Sliced into Half Moons
2 oz cleaned Spinach

After you have diced your butternut squash you will need to add 2 oz vegetable oil and salt and pepper. Place on a large baking tray and cook at 375 for 12 minutes.  Set aside and cool. You are just looking to par cook the Squash as you will finish later on.

In a large sauté pan on med high heat add 1 oz Vegetable oil. You will need to dust your chicken in seasoned flour. Once you have done that place in sauté pan and cook for 3 minutes per side. Once both sides are golden brown take out of pan and place on a plate and keep warm.  Now in the same pan add your garlic, onions, grilled bacon, zucchini and roasted squash. Turn the heat to high and cook for 3-4 minutes. Now add your Vermouth, butter and chicken stock. Cook for an additional 2 minutes and finish with spinach.

On a large plate spoon out your Vegetable and place your chicken on the top. Finish with the Pan Sauce.


 

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