Dinner

Pan-Seared Chicken Breast with Black Garlic Jus and Haricots Verts

Name: Pan-Seared Chicken Breast with Black Garlic Jus and Haricots Verts
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 2 servings
Ingredients: 1 whole boneless, skin-on chicken breast (about 12 oz); Fine sea salt and freshly cracked black pepper; 2 tablespoons unsalted butter, divided; 1 tablespoon neutral oil; 8 oz fresh haricots verts (French green beans), trimmed; 3 black garlic cloves (fermented black garlic), minced; ¼ cup sake (or dry white wine); ½ cup dashi stock (or low-sodium chicken stock); 1 teaspoon soy sauce; ½ teaspoon honey; 1 scallion, white and light-green parts, thinly sliced on the bias; Fleur de sel for finishing; Microgreens or edible flowers (optional)

A whole chicken breast (with or without skin) butterflied thin so it cooks evenly in minutes, seared to golden crispness, then rested while a pan sauce of aged black garlic (fermented garlic with a licorice-like sweetness), sake, and dashi builds deep umami. Haricots verts finish in the pan with brown butter, creating a restaurant-quality dinner that feels effortless at home.

481cal 32gprotein 13gcarbs 32gfat 15min prep 22min cook 2serves

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