Pan Seared Chicken Pillard with Butternut Squash Hash and Vermouth Butter SaucePosted: Updated:
(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.