Roast Chicken with Rutabaga and Lemon

¼ cup Canola Oil
4 Chicken Airline Breast
2 cup Low Sodium Chicken Broth
1 tsp Chopped Fresh Rosemary
1 tsp Chopped Fresh Thyme
1 T Chopped Lemon Zest
2 T Butter
Salt and White Pepper to taste

For the Vegetables:
2 cup Red Potatoes, cut into quarters, roasted
1 cup Rutabega, cut into 1” dice-blanched
1 cup Turnips, cut into 1” dice-blanched
1 cup Green beans, cut into 1” pieces, blanched
½ cup Canola Oil
Salt and White Pepper

Method: Heat the oven to 400 degrees

In a large sauté pan, add the ¼ cup of Canola Oil. Season the chicken well with salt and pepper. Add the chicken breast skin side down and sauté until the skin is golden brown. Turn the breast over and ass the chicken broth, thyme, rosemary, lemon zest, and butter. Place the breast in the oven. Cook the chicken until done about 12 minutes. Remove chicken from pan and place pan back on heat and reduce the liquid to 112°C. Set aside, and keep warm.

For the vegetables, place in a small sauté pan over medium heat and add the ½ cup Canola Oil. When the pan is warm, add the vegetables and season with salt and pepper. Heat until warm.

Place the vegetables in the center of the plate. Place the chicken on top of the vegetables, and sauce the plate.

Prepared for Your Day by Chef Michael Kramer of McCrady's.
2 Unity Alley
Charleston, SC 29401
843.577.0025