This is one of our favorite Spring Season recipes when combined with the Seasons first asparagus. Buttermilk brining chicken breast is an excellent way to tenderize chicken, a technique we find especially useful for pasture-raised chicken which can have slightly more texture than conventionally-raised chicken. Brining followed by gently poaching the breast is a perfect way to feature the rich flavor and purity of our pasture-raised chicken. While the caramelized mushrooms and thyme in the Sherry Cream Sauce, create a mildly-sweet and earthy counterpoint.
serves 2-4
Ingredients
2 buttermilk-brined skinless chicken breast
1/2 cup buttermilk
1/2 teaspoon Kosher salt
1 teaspoon rendered lard, tallow, ghee or olive oil
1 large shallot, sliced
1/4 teaspoon fresh thyme, finely chopped
2 cups heavy cream
1/4 cup of Oloroso sherry, or other semi-sweet sherry
1 fresh bay leaf
4 King Trumpet Mushrooms, halved lengthwise
Flake sea salt to finish
Directions for the poached breast
Sherry Cream Sauce
To Serve
LARDER MEAT CO.
info@lardermeatco.com | 1(833)SLO-MEAT