Fresh California chicken breast pan roasted with wild mushrooms and shallots
Grand Hyatt, San Francisco
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1 piece-. 7 oz Skin on Airline Chicken Breast
4 Wild Mushrooms - (quartered)
3 Whole Shallots -Peeled
2 Artichoke Bottoms - (quartered)
3 New Potatoes, Blanched Tender
3 oz Brown Stock or Demi Glace
2 oz. Whole Butter
Salt and Pepper
Season chicken with salt and pepper and sear in a hot skillet with the skin side down.
When a golden brown color has been achieved you should add the mushrooms, shallots, artichoke bottoms and new potatoes and place in the oven.
Cook at 350 degrees till chicken is cooked and the vegetables have picked up a nice color and are cooked
Remove the pan from the oven, place the potatoes on the plate and set the chicken atop the potatoes add veal stock to the pan with the brandy (away from the fire) and vegetables and stir, add fresh butter and adjust the seasoning.
Pour the finished sauce and vegetables over the chicken breast.
Garnish with your favorite vegetable.