Pan Roasted Chickenwith Mushroom Vinaigrette and Mizuna

Recipe

INGREDIENTS

3 tablespoons pure olive oil
4 boneless chicken breasts, 6-ounces each
Salt and freshly ground black pepper
4 large shiitake mushrooms, stem removed and thinly sliced
2 teaspoons chopped fresh thyme leaves
1 shallot, finely diced
1 tablespoon Dijon mustard
3 tablespoons aged sherry vinegar
½ cup extra virgin olive oil
2 tablespoons finely chopped fresh flat leaf parsley
2 ounces mizuna or baby arugula

INSTRUCTIONS

Preheat oven to 200 degrees F. Heat 2 tablespoons of the olive oil in a large sauté pan over medium heat until it begins to shimmer. Season the chicken on both sides with salt and pepper. Place chicken in the pan, skin-side down and cook until the skin is golden brown and crispy and the fat has rendered, about 7 minutes. Turn breasts over and continue cooking until breasts are just cooked through and bottom is golden brown, about 4 minutes longer. Transfer breasts to a baking sheet and keep warm in the oven.

Increase the heat to of the pan to high. Add the remaining tablespoon of oil to the drippings in the pan and cook until it begins to shimmer. Add the mushrooms and thyme and cook, stirring occasionally, until the mushrooms are soft and golden brown; season with salt and pepper.

Whisk together the shallots, mustard and vinegar in a large bowl and season with salt and pepper. Slowly whisk in the extra virgin olive oil until emulsified. Add the mushroom mixture and parsley and toss until combined.

Divide the mizuna among 4 large plates. Top with a chicken breast and spoon some of the mushroom vinaigrette over.