Ingredients
- 3 radishes
- 2 basil leaves
- 2 garlic (cloves minced)
- 1 anjou pear cored (red)
- 8 ounces green beans (fresh)
- 1/2 cup vegetable broth full flavored
- 6 ounces chicken breast apportioned (skinless boneless halves)
- 3/8 pound idaho potatoes scrubbed
- 2 tablespoons lemon juice (fresh)
- 2 tablespoons bell pepper (red)
- 2 tablespoons slivered almonds as topping
- 1 teaspoon olive oil
- 1/2 teaspoon tarragon vinegar
- 1/2 teaspoon balsamic vinegar
- 1/2 teaspoon canola oil butter flavored
- 1/2 teaspoon lemon rind fine (julienned)
- 1 teaspoon rosemary (chopped fresh)
- some salt
- some olive oil
- some salt and pepper
NOTE the chicken is seared in a grill on the stove top. The cooking is continued in a hot oven for about 5 minutes while you make the sauce.
Use a food processor to finely dice the pear, radishes and piece of red bell pepper. Add the tarragon and basil leaves, salt and pepper, and pulse a few seconds until incorporated. [Do no process the almonds.] Next combine the sauce ingredients, adding things to the measure of broth.
Preheat a square grill pan on the stove top to high. Meanwhile, finely julienne cut a few quarter sized pieces of lemon peel and press the lemon into the chicken pieces. Sprinkle with a little salt and pepper. Grill in the hot pan, turning as infrequently as possible until the grid lines are a golden brown. Transfer to an oven proof dish and place in the oven to continue cooking for 3 to 4 minutes. Saute flipping constantly the minced pear mixture. Add the almonds and toss. Add the sauce liquids and allow to bubble and reduce by one third; the sauce retain some of his juiciness; add salt and pepper to taste. Flavor with oil or butter if you want.
Plate the chicken; top with the relish and and saucy juice.
