Pan Seared Chicken Breast Recipe

Almost at the end of the week. Exciting for me because I start our personal chef course (the final course in my culinary schooling!) and personal chef being my chosen career I am anxious to learn!

I have a treat for you today.

I made this recipe on a whim last week, and was pleasantly surprised at how incredible it come out (if I do say so myself!). I think the difference is made in the fresh, local produce I used; its perfectly ripe at this time of the year and just bursting with flavor.


Pan-seared chicken breast with balsamic reduction; Hot or Cold Summer Salad

For the chicken:

Serves one

Drizzle a pan with olive oil, and preheat to medium-high heat

Trim and dry the chicken breast, season with salt and pepper on both sides.

Sear for 3-4 minutes per side until golden brown.

Continue cooking until done; either in pan, or transfer to a 350 degree oven for 5-10 minutes to finish.

When fully cooked, let rest and drizzle with reduced balsamic right before serving.

For the reduced balsamic:

Start with a good quality organic balsamic vinegar.

Pour about twice as much as needed (reduced: less in the end) into a small saucepan.

Bring to a boil, reduce to a simmer and simmer 10-15 minutes until it begins to thicken.

Take pan off heat and let cool. It will thicken more as it cools.

Now you should have a thick syrup that is much more like a glaze than a liquid.

Pour on anything and everything! It is fabulous atop any summertime salad, especially caprese, grilled onions, chicken, steak, salmon, fruit (peaches!) even ice cream!


Hot or cold summer salad

Serves 2-3 as a side

1 cobb corn, cooked

~ 1 cup cherry or grape tomatoes, quartered

2-3 tablespoons fresh basil, chiffonade

1 large clove garlic, minced

1 pc green onion, chopped

1-2 tablespoonse EVOO

salt and pepper to taste

Cook corn by simmering for 8-10 minutes. Remove corn from cobb by running a knife down each side until the kernels come off in large chunks.

Prep all other vegetables: Quarter tomatoes, slice basil, mince garlic and chop green onion.

Toss vegetables together with olive oil, salt and pepper to taste.

Serve warm (from the corn!) or cold.

To assemble: Place a large scoop of the summer salad atop a plate. Place cooked chicken breast neatly on top of salad, and drizzle with balsamic vinegar.