PAN ROASTED CHICKEN WITH WILD MUSHROOM SAUCE

COOKING INSTRUCTIONS

1. Assemble all ingredients and equipment. If you are making more than one kit at a time, consolidate all like ingredients before you start.
2. Chicken: Preheat oven to 425. Place Chicken Breasts [A] on plate. Salt and pepper breasts on both sides. Sprinkle Herbs [B] on one side of breasts. Heat 2 Tablespoons olive oil in skillet over medium/high heat until just smoking. Sear the breasts for 3 minutes on each side or until nicely browned. Once browned, place skillet in oven and roast for another 7-10 minutes. Test for doneness by piercing breast with sharp end of a knife. Juices should run clear. Remove skillet from oven. CAUTION - the pan handle will be very hot, so make sure to use a pot holder or towel on the handle. Keep the towel wrapped around the handle as a reminder. Place chicken on cutting board. Discard excess oil. Heat skillet over medium heat and add 4 Tablespoons water and deglaze pan by gently scraping brown bits off the pan. Add Wild Mushroom Sauce [C] to the water and let simmer to desired consistency, 4-5 minutes. Taste and adjust salt and pepper.
3. Celeriac Root Puree: Place Celeriac Purée [D] in small/medium saucepan and place over low heat. Heat for 7-10 minutes, stirring occasionally. Taste and adjust salt and pepper.
4. Glazed Carrots and Shallots: In a medium sauté pan, heat one tablespoon olive oil or butter, add Carrots and Shallots [E] and sauté for 3 minutes. Add ¼ cup water and 1-2 teaspoon sugar. Cover pan and simmer for 3-5 minutes, to desired doneness. Uncover and sauté over high heat until all liquid has evaporated. Salt and pepper to taste.
5. Plating the Meal: Cut the breasts across the grain into ¾" thick medallions. Divide the purée between two plates and place at 12 o'clock. Fan the chicken medallions from 7 to 10 o'clock. Place carrots and shallots at 4 o'clock. Spoon sauce and mushrooms over chicken.

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