Pan Seared Rosemary Chicken With Shallots And Arugula Rocket Recipes

EASY PAN-ROASTED CHICKEN AND SHALLOTS

Steps:

• Preheat the oven to 425 degrees F. Sprinkle both sides of the chicken breasts with salt and pepper.
• Preheat a large skillet over medium-high heat for 2 minutes. Working quickly, melt 1 tablespoon of the butter, swirling it around the pan. Add the chicken, skin side down. Add the shallots, cut side down and not overlapping. Cook until the chicken and shallots are browned on the bottom, 2 to 3 minutes. Flip the shallots and chicken, nestle in the rosemary sprigs, then carefully pour in the chicken stock.
• Transfer the skillet to the oven and roast until the chicken is cooked through and the shallots are tender, 12 to 14 minutes, removing the smaller pieces of chicken first as they become cooked. Transfer the chicken to a serving plate.
• Check the skillet with the shallots to make sure the stock has not evaporated; if less than a few tablespoons remain, add 1/2 cup more stock or water. Reduce the pan juices over medium heat until about 1/2 cup of liquid remains, about 2 minutes. Remove the skillet from the heat and stir in the remaining 2 tablespoons of butter with a wooden spoon to thicken the pan sauce until it coats the spoon. Remove the rosemary and season the sauce with salt and pepper. Spoon some of the sauce over the chicken and scallions and the rest onto the plate.

PAN-SEARED CHICKEN BREASTS WITH SHALLOTS

Steps:

• Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
• Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.

SEARED RIB STEAK WITH ROSEMARY AND ARUGULA

Steps:

• In a saucepan, combine 1/2 cup olive oil with the rosemary. Bring to a simmer over low heat and remove from the heat. Let rest 10 minutes. Strain through a sieve, reserving both the infused oil and the chopped rosemary. In a small jar, combine the balsamic vinegar with the reserved rosemary oil and half the salt and the pepper. Cover tightly and shake vigorously. Set aside. Preheat oven to 400 degrees. Season the rib steak with the remaining salt and pepper. Heat 1 tablespoon olive oil in a medium ovenproof skillet over high heat. Sear the steak 2 to 3 minutes. Turn the steak over and place the pan in the oven. Cook for an additional 5 to 7 minutes for rare to medium-rare. Transfer the steak to a cutting board and let rest 4 to 5 minutes. Arrange the arugula on a serving platter. With a long sharp knife, cut the steak on the bias into thin slices. Arrange the slices on top of the arugula, drizzle with the reserved rosemary oil and sprinkle with the reserved chopped rosemary. Serve with the lemon quarters.

PAN-SEARED ROSEMARY CHICKEN WITH SHALLOTS AND ARUGULA (ROCKET)

Steps:

• Heat olive oil in a sauté pan. Season chicken breasts with salt, pepper and organic rosemary.
• Sear for 4 minutes on high heat.
• Turn chicken over and add slivered shallots.
• Sauté shallots until golden, about 1 minute.
• Remove chicken breasts from pan and add the juice of one lemon.
• Add chicken stock and reduce by 1/3.
• Add butter and arugula.
• Season with sea salt and fresh black pepper.