Pan Roasted Ashley Farms Chicken Breast With Haricot Vert, Country Ham, Caramelized Onions, Sweet Potato Fritters & Sweet Tea Lemon Jus


Serves 4


Ingredients for Pan Roasted Chicken Breast
4 boneless Chicken Breast
2 tbsp Olive Oil
Kosher Salt
fresh Ground Black Pepper
2 cups fresh brewed Sweet Tea
1 Lemon, juiced
2 tbsp cold Unsalted Butter
Ingredients for Haricot Vert
1 tbsp Olive Oil
1/4 lb Haricot Vert, clipped
1 cup Caramelized Onions
1/4 cup diced Country Ham
Kosher Salt & fresh Ground Black Pepper, to taste
Ingredients for Sweet Potato Fritters
4 large Sweet Potatoes
4 Eggs
1 cup Japanese Bread Crumbs (Panko)
8 tbsp All Purpose Flour
1 cup chopped fresh Chives
1/4 cup Honey
1 tbsp Kosher Salt
1 tsp White Pepper

Method for Pan Roasted Chicken

• Brush a large cold sauté pan with 2 tbsp olive oil.
• Season the chicken breasts with kosher salt and black pepper.
• Lay the chicken, skin side down, into the cold sauté pan. Place the pan on the burner and turn the heat to high. This way the skin will render and create a crispy crust. Let the chicken brown for 3 minutes and place into a 400 degree oven, without flipping, for 10 minutes or until a meat thermometer reads 155 degrees. Set the chicken aside to rest.
• Pour the rendered grease out of the pan and place the pan over high heat.
• Deglaze with sweet tea and the juice of 1 lemon.
• Scrape the bottom of the pan removing all the goodies and let reduce by half. Take the pan off the heat and whisk in cold butter until sauce thickens and coats the back of the spoon.

26 East Bay Street, Savannah, GA, 31401