1/4 C oil
4 6-oz. boneless chicken breasts, seasoned with salt and pepper
1 C Ready-Set-Serve Sliced Yellow Onions
2 C Markon First Crop Mushrooms, sliced
2 cloves Ready-Set-Serve Peeled Garlic, minced
1 tsp. Markon First Crop Thyme
1 tsp. kosher salt
1/4 tsp. black pepper
2 Tbsp. flour
1 Tbsp. Ready-Set-Serve Lemon Juice
2 Tbsp. Dijon mustard
1 C heavy whipping cream
1 C whole milk
24-oz. Markon First Crop Sweet Baby Broccoli, steamed and seasoned with salt and pepper
Heat 2 tablespoons oil in a large saute pan or skillet. Add seasoned chicken breasts and cook on medium-high heat until they turn golden brown; flip and cook until second side starts browning. Remove from pan; reserve.
Add remaining two tablespoons oil to hot pan. Saute onions and mushrooms until softened; add garlic, thyme, salt, and pepper, then cook on medium heat until incorporated (one to two more minutes). Deglaze with lemon juice.
When lemon juice cooks off, sprinkle pan with flour, stirring to create a mini-roux (be sure to cook for at least two minutes so sauce will not taste of raw flour). Add mustard, whipping cream, and milk to pan, whisking until thickened.
Simmer chicken in this sauce until tender and cooked through. Serve with sweet baby broccoli.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.