Recipe: Pan Seared Chicken Breasts with Carrot-Ginger Broth

PAN SEARED CHICKEN BREASTS
WITH CARROT-GINGER BROTH


2 tbsp canola oil, divided use
3 cups peeled and roughly chopped carrots
1/4 cup roughly chopped fennel
2 shallots, sliced
2 tbsp roughly chopped fresh ginger
1 clove garlic, roughly chopped
1/2 cup Mirin or rice wine vinegar
2 3/4 cups chicken stock, divided use
1/2 tsp lime zest
4 boneless and skinless chicken breast halves
2 tsp salt
1 tsp ground white pepper
1 tbsp butter
3 cups sliced bok choy
1 cup sliced jicama

In medium saucepan over medium heat, warm 1 tablespoon canola oil. Add carrot, fennel, shallots, ginger and garlic; cook, stirring, for 10 minutes.

Add Mirin and continue cooking, stirring, about 5 minutes, or until reduced by one half.

Add 2 cups chicken stock and lime zest; reduce heat to low and simmer 7 minutes.

Strain broth through fine strainer, separating carrot mixture and reserving broth.

While broth is cooking, pound chicken breast halves to even thickness. Season both sides with salt and white pepper. In large saute pan over medium heat, warm remaining 1 tablespoon canola oil and butter. Add chicken and cook, turning, until golden brown and cooked throughout, about 6 minutes per side. Remove chicken and set aside.

Meanwhile, place bok choy and jicama in deep saucepan. Add remaining 3/4 cup chicken stock and cook over medium heat about 3 to 5 minutes, or until vegetables are tender but still have slight crunch left in stalks.

TO SERVE:
Place bok choy and jicama mixture in center of plate. Top with chicken breast half. Spoon carrot mixture on top and pour 1/4 of liquid broth over each chicken piece.

Makes 4 servings
Source: COPIA: The American Center for Wine, Food & the Arts, Napa, CA and the National Chicken Council