for garnish Vegetables (optional) Spring vegetables like asparagus or peas.
optional Flowers or herbs for garnish For presentation.
Equipment
Microplane grater
Large pot
Pan
Spoon
Strainer
Directions
Prepare all ingredients and have them close by. The dish comes together quickly.
Grate the Parmesan cheese finely using a Microplane.
Prepare a large pot of boiling water and salt it lightly.
Cook 1 pound of chicken breasts, just past al dente in the pasta, by boiling them in the salted water.
Drain the chicken, reserve some pasta water, and set the chicken aside to rest.
Turn off the heat once the chicken is cooked. Season the chicken skin side up generously.
Place the chicken skin side down into a preheated pan over low heat, sear until crispy, about 4-5 minutes, and baste with butter and herbs like thyme and rosemary.
When the chicken skin is golden and crispy, turn the chicken over and cook briefly on the other side.
Use a small spoon to taste the juices; they should be clear, indicating doneness.
Let the chicken rest briefly.
While the chicken rests, prepare the pan sauce by adding a splash of vermouth or white wine, scraping the fond from the pan.
Reduce the sauce, then add butter to emulsify and create a rich glaze.
Add a teaspoon of Dijon mustard and a splash of soy sauce for flavor, then remove from heat.
Slice the chicken and serve the with vegetables and sauce, garnished with herbs and flowers.