Indulge in a culinary delight that tantalizes your taste buds with this pan-seared chicken recipe, complemented by a refreshing strawberry avocado relish. This dish is a symphony of flavors and textures, sure to impress your family and friends. The tender, juicy chicken is expertly seared to perfection, resulting in a crispy golden-brown exterior that gives way to a succulent interior. The accompanying strawberry avocado relish is a vibrant medley of sweet, tangy, and creamy flavors, adding a burst of freshness and acidity to balance the richness of the chicken. This recipe also features a flavorful marinade that infuses the chicken with aromatic herbs and spices, ensuring every bite is packed with flavor. Additionally, a zesty lemon-herb sauce adds an extra layer of brightness and tang to the dish.
Here are our top 3 tried and tested recipes!
PAN-SEARED CHICKEN WITH PORCINI-CHESTNUT SAUCE WITH STEAMED SPINACH AND ORZO
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cook orzo according to package directions.
- Soak mushrooms in 1 cup hot water for 10 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper and add to hot pan. Sear 2 minutes on each side, until golden brown. Remove chicken from skillet and set aside. To the same pan, add garlic and shallots and saute 3 minutes, until soft. Add sherry and thyme and cook 1 minute. Return chicken to pan with the chicken broth and chestnuts. Drain mushrooms through a paper towel-lined sieve and add to pan with the strained soaking liquid. Simmer 5 minutes, until chicken is cooked through. Remove 2 chicken breast halves and reserve for another meal. To the skillet, add heavy cream and simmer 2 minutes. Remove from heat and serve chicken and mushroom sauce over half of the orzo pasta, reserving second half of orzo for another meal. Serve spinach on the side.
AVOCADO RELISH WITH CILANTRO PESTO
Steps:
- Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
- Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.
PAN SEARED CHICKEN WITH OLIVES
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the chicken: Using a meat mallet, evenly pound the chicken breast halves between 2 sheets of plastic wrap to 1/4-inch thickness. Put the chicken into a heavy resealable bag or 9-by-13-inch baking dish. Add the oil, parsley, shallots and garlic; sprinkle the chicken with salt and pepper and mix in the bag or toss in the baking dish until the chicken is coated in the marinade. Let stand at room temperature for 30 minutes.
- Using tongs, remove the chicken from the marinade, allowing the oil to drain. (It's ok if some of the garlic and shallots still cling to the chicken.) Discard the marinade.
- Heat 2 tablespoons oil in a large (12- to 14-inch) skillet over medium-high heat until it shimmers. Add the chicken breasts, 2 at a time, being sure to space them out in the skillet. (Avoid over-crowding, or you won't get a good sear.) Sear until light golden on the first side, 3 to 4 minutes. Flip and sear on the other side until the chicken is cooked through, 3 to 4 minutes more. Transfer the chicken to a serving platter and cover with aluminum foil to keep warm. Cook the remaining 2 chicken breasts, adding another tablespoon of oil if needed. Reserve the skillet for the sauce.
- For the pan sauce: In a small bowl, combine the tomatoes, basil if using and the garlic; season with salt and pepper and toss to combine. Set aside.
- Pour out all but 2 tablespoons oil from the skillet. If the skillet is dry and more oil is needed, add about 2 tablespoons. Over medium heat, add the olives and shallots and cook until softened, about 3 minutes. Add the vinegar and cook, scraping up any browned bits in the skillet. Whisk in the chicken broth and any pan juices the chicken released on the platter and bring to a simmer. Cook until the liquid has reduced by half. Stir in the mustard, add the seasoned tomatoes and cook, stirring, until heated through, about 1 minute; season with salt and pepper if needed.
- Spoon the sauce over the chicken on the platter, garnish with chopped herbs if using and serve immediately with the Winter Greens Salad on the side if desired.
- Put the arugula, frisee and radicchio into a salad bowl and toss to combine. Drizzle the vinegar over the greens and toss until coated; drizzle the oil over the top and toss again. Add the cheese, season with salt and pepper and toss until well combined. Serve immediately.
Tips:
- To ensure the chicken is cooked evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
- If you don't have a meat thermometer, cook the chicken until the juices run clear when you pierce it with a fork.
- For the best flavor, use ripe strawberries and avocados.
- If you don't have fresh strawberries, you can use frozen strawberries that have been thawed.
- If you don't have fresh avocados, you can use guacamole.
- To save time, you can make the strawberry-avocado relish ahead of time and store it in the refrigerator for up to 3 days.
- Serve the pan-seared chicken with the strawberry-avocado relish and your favorite sides, such as rice, pasta, or roasted vegetables.
Conclusion:
Pan-seared chicken with strawberry-avocado relish is a delicious and easy-to-make dish that is perfect for any occasion. The chicken is cooked to perfection and the relish is a refreshing and flavorful complement. This dish is sure to please everyone at your table.
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