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1
Heat a large saute pan over high heat and add the oil.
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2
Season both sides of chicken breast with salt and pepper, to taste.
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3
Sear the chicken, skin side down, 4 to 5 minutes.
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4
Reduce the heat to medium, flip the chicken, cover the pan and cook on second side for 7 to 8 minutes.
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5
After second side has been cooked, add the wine, garlic, and herbs and continue to cook until the liquid is reduced by half.
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6
Transfer the chicken to a serving platter and allow it to rest.
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7
Remove the pan from the heat and whisk in the butter, scraping up the bits from the bottom of the pan.
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8
Serve the chicken with Potato-Vegetable Hash and the pan sauce.
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9
Garnish with chives.
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10
Using a box grater, shred the potato, zucchini and squash, and add them to a large bowl.
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11
Stir in the onion, egg, flour, garlic, herbs, and Cajun spice.
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12
Blend well.
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13
Add more flour if mixture is too wet.
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14
The mixture should hold its shape when squeezed.
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15
Heat a large saute pan over medium heat.
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16
Add 2 tablespoons grapeseed oil.
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17
Portion the hash into 2 cakes, then gently put them in the pan.
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18
Cook until golden brown, about 2 to 3 minutes, then flip and cook until the other side is browned.
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19
Remove them from the pan to a paper towel and season with salt, to taste.
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20
Serve warm.
