spring chicken

Pan Roasted Chicken Breast withSpring Pea and Mushroom "Gratin”By Chef Bryan DameThe Edge Oceanfront Dining,Lincolnville, MEprinter-friendlyServes: 44 six ounces chicken breast halves2 cups bread crumbs1 stick unsalted butter -- melted2 cups assorted mushrooms -- chopped1 cup fresh peas -- shelled1 teaspoon garlic -- chopped1 sprig fresh thyme -- picked & chopped1 sprig fresh tarragon -- picked & chopped1/2 sprig fresh rosemary -- picked & chopped4 tablespoons vegetable oil3 tablespoons sour creamFresh ground pepper & Kosher salt – to tastePreheat oven to 375 degrees f.Heat sauté pan with 2 tablespoons of oil over medium heat. Season chicken breasts with salt and pepper. Sear chick breast in oil until golden brown. Turn chicken in pan and sauté for another 2-3 minutes. Transfer chick to oven to finish cooking (approximately 18 minutes). Combine bread crumbs and melted butter until bread crumbs are well coated. Set aside. Heat sauté pan with remaining 2 tablespoons of oil over high heat. Sauté mushrooms until they are lightly browned, approximately 2-3 minutes. Add peas, garlic, herbs to mushrooms. Season with salt and pepper. Saute mixture for 2-3 minutes more. Remove chicken from oven and allow to rest. Turn oven’s broiler to high. Stir sour cream into mushroom mixture. Top mixture with buttered bread crumbs. Place sauté pan under broiler. Broil mushroom gratin until bread crumbs are golden brown.