Pan Roasted Chicken with Shitake Mushrooms
4 pc. 10oz. Chicken Breast (skin optional)
2 oz. Sliced shitake mushrooms
1 oz. Sun dried tomatoes (reconstituted)
1 lb fingerling potatoes (or which ever potatoes you prefer)
1 bunch leeks (white part only)
2 lb green beans
12 oz. Chicken broth (low sodium)
1/2 oz. Fresh chopped herbs
1. In a medium pan, hat up 1 tablespoon oil and 1 tablespoon butter.
2. Season the chicken breast with salt and pepper.
3. Place skin side down, and let brown until golden. Then turn the chicken over and cook for another 5 minutes. Place in a 350 f oven and roast for 12 minutes.
4. Remove from oven and remove the chicken breast. Pour off any extra fat.
5. In the same pan, put in the fingerling potatoes, cook until brown. Then add the shitake mushrooms, sun-dried tomatoes. Saute until mushrooms are soft. Add the sliced leeks and white wine. Cook until there is no more wine. Add 12 oz. Chicken broth, reduce to 6oz. Of sauce. Finish the sauce by adding fresh herbs.
6. Cook the green beans in a separate pot off water for about 5 minutes , until they are tender.
7. Assemble the plate by putting the green beans on the plate first as a bed. Place the chicken on top of the beans, then place the other vegetables around the chicken and finish by pouring the sauce over the top.