Easy to Do it Yourself Recipes

Pan-Basted Chicken Breast with Seasonal Vegetables and Gravy

a Recipe by Jake Nobello

Ingredients:

2 boneless, skinless chicken breasts

Salt and pepper to taste

Montreal steak spice (or your preferred seasoning)

2 tablespoons extra virgin olive oil

2 tablespoons butter

1 cup angled or lengthwise sliced carrots

1 cup angled or lengthwise sliced cauliflower (including leaves and stems)

1 onion, sliced lengthwise

For the Gravy:

Chicken broth

1 tablespoon all-purpose flour or cornstarch (for thickening)

Instructions:

In a plastic bag, season the chicken breasts with salt, pepper, and Montreal steak spice (or your preferred seasoning). Massage the seasoning into the chicken.

In a pan, heat 1 tablespoon of olive oil. Add the sliced carrots, cauliflower, and onions. Season with salt and pepper. Cook until the vegetables are half-cooked and changing color.

Push the vegetables to the sides of the pan, making space for the chicken. Add the remaining olive oil and 1 tablespoon of butter. Place the seasoned chicken breasts in the pan.

Baste the chicken frequently with the pan juices, using a spoon. Cook until the chicken is fully cooked and has a golden-brown crust.

Once the chicken is cooked, remove it and most of the vegetables from the pan. In the remaining juices, add the remaining butter. Stir in the flour or cornstarch to create a roux. Gradually add chicken broth, stirring continuously until the gravy thickens. Adjust the seasoning.

Slice the chicken and serve it over a bed of the cooked vegetables. Pour the delicious pan gravy over the top.

Optional:

Garnish with fresh herbs like parsley or thyme.

Enjoy your homemade Pan-Basted Chicken Breast with Seasonal Vegetables and Gravy!

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