Chicken Breast & White Wine Pan Sauce

Peel and cut the potatoes, then place them into a pot with cold salted water.

Bring the water to a boil and cook until the potatoes are tender, then drain.

Pass the potatoes through a ricer or food mill to ensure they are smooth. You can also push them through a fine mesh strainer if you don't have a food mill or ricer. Or leave them chunky, up to you.

Place the potatoes back into the pot and stir in the heavy cream and butter.

Blanch and shock the green beans. I typically cook green beans for 4–5 minutes, depending on their size. Cook longer if you like a more tender green bean, and shorter for more crunch.

Drain the green beans and set aside until ready to finish.

Season the chicken with salt and pepper on both sides.

Heat neutral oil in a pan. Once hot, add the chicken breast skin side down and leave it alone for 3–4 minutes to develop a nice golden color. Flip briefly to the other side. We are not cooking for doneness here, just for color.

Place the chicken skin side down on a pan and transfer to a 350 degree oven for 6 minutes. Flip the chicken skin side up and cook for an additional 6 minutes, or until it reaches an internal temperature of 165 degrees.

Remove the chicken from the pan and allow it to rest while you make the pan sauce.

Using the same pan you cooked the chicken in, add the shallots and cook until tender -- NO COLOR!

Deglaze with the white wine (turn off the heat or remove the pan from the heat while you do this because it might flambé).

Let the wine reduce by about 60%, then add the chicken stock and reduce an additional 60%.

Stir in the cold butter and parsley for garnish.

Add the blanched green beans to a pan with the finely minced garlic and butter and sauté.