Pan Seared Roast Breast of Chicken with Green Garlic Sauce


Recipe by Great Performances

Serves 2

For Green Garlic Sauce:


  • 5 stems fresh green garlic, washed, dry layers removed, and thinly sliced into coins.

  • 1 cup crème fraiche

  • 1 tbsp extra virgin olive oil

  • 1 lemon, juiced

  • Sea salt to taste

  • Fresh cracked pepper to taste


  1. Pulse garlic in blender with olive oil until smooth. As garlic gets smooth, increase blender speed and purée until very smooth.

  2. Add remaining ingredients until blended. The sauce should be pale green, thick and creamy like mayonnaise. Taste and adjust seasoning.


For Breast of Chicken:


  • 2 6 oz. breasts of chicken, with skin

  • 1 medium shallot, peeled and minced

  • 2 tbsp blended oil (20 % olive oil, 80 % canola oil)

  • 1 tbsp unsalted butter

  • 1 sprig fresh thyme

  • Sea salt to taste

  • Fresh cracked pepper to taste


  1. Rinse chicken under cold running water and pat dry. Season with salt and pepper. Let it rest uncovered until room temperature for 20 minutes.

  2. In a heavy bottom skillet, heat oil until almost smoking. When oil shimmers, place chicken skin side down. When skin is crisp and brown, flip and cook the other side. Meanwhile, sprinkle in minced shallot, sprig of thyme and butter.

  3. When pan drippings are brown and shallots translucent, baste the chicken.

  4. Remove from heat and place in a moderate oven and roast until meat reaches 145°F, for 15 minutes.

  5. To serve, remove from oven and place on warm plate. Garnish with pan drippings and green garlic sauce.


Roasted Garlic Spread

Recipe by Amy Black 

Recipe by Amy Black 

This is a key ingredient in my fridge.  I love adding it to salad dressings, as a base for pizza making, making the perfect garlic bread, and throwing it at the end of dishes to give an extra flavor boost.


3 heads garlic

3 tablespoons olive oil, plus extra for drizzling

Kosher salt


1)  Preheat the oven to 400°F.

2)  Remove the first layer of papery skin from the garlic and slice the pointy top of each clove.

3)  Place each head on a sheet of aluminum foil, cut side up.

4)  Drizzle with the oil and season with salt. Wrap each head in the foil and roast until the cloves are golden brown and soft, about 1 hour.

5)  Remove from the heat and let cool.

6)  Remove the roasted cloves from their skins. The most efficient way to do this is to squeeze the whole head from the bottom.

7)  Using a fork, vigorously mix the garlic and oil together.

8)  Add a pinch of salt.

If properly sealed, this will live happily in your fridge for ten –fourteen days.