Aired April 6, 2011
- 2 tablespoons freshly squeezed lemon juice
- 13 cup olive oil
- 4 airliner chicken breast halves, see Note
- About cup roughly torn or chopped fresh herbs, including stems, such as rosemary, thyme, tarragon, and sage
- 4 Corn and Thyme Pancakes
- 4 cups Mche Salad
- 4 or 5 tablespoons Sherry Vinegar Gastrique
In a small bowl, whisk together the lemon juice and olive oil. Coat the chicken liberally with the mixture and then put it in a shallow, nonreactive roasting pan or in a large, sealable plastic bag. Sprinkle with the herbs and turn the pieces several times to coat evenly, or turn the bag a few times to mix well. Refrigerate for at least 4 hours and up to 12 hours.
About 1 hour before cooking, lift the chicken breasts from the marinade and let any excess drip back into the pan or bag. Lay the chicken in a single layer in a shallow glass dish and cover with plastic wrap.
Preheat the oven to 400F. In medium-large saut pan set over medium-high heat, sear chicken breasts, skin side down, until golden brown, 3 to 4 minutes.
Turn the chicken over and sear for 2 minutes longer. When seared, transfer the chicken breasts to a lightly oiled baking sheet or shallow pan and bake for about 20 minutes.
Put a pancake on each plate and top with about 1 cup of salad. Top each serving with a chicken breast and drizzle about a tablespoon of gastrique over each.