Level: Scoolinar

Crispy Pan-Seared Chicken Fillets with Roasted Potatoes and Creamy Swiss Chard

#TécnicasChallenge

For this dish, I started by marinating the chicken fillets in a mixture of olive oil, black pepper, salt, lemon juice, and yogurt. The yogurt and lemon acid helped tenderize the meat, while the olive oil facilitated better absorption of the seasoning. The marinade penetrated the muscle fibers, enhancing the juiciness of the chicken.

After several hours, I lightly dredged the fillets in flour mixed with crushed paprika. This coating created a thin crust that would later become crispy. I then placed them in a well-heated pan and seared them at high temperature for a few minutes on each side to achieve the Maillard reaction and develop a golden-brown color. Once the crust had formed, I lowered the heat and continued cooking to ensure the inside remained tender and juicy.

For the side dish, I prepared roasted potatoes. I seasoned the slices with olive oil and black pepper, then placed them in the oven at high heat. I turned them occasionally to ensure even roasting, achieving a crispy exterior while keeping the inside soft.

I blanched the Swiss chard by briefly boiling it in hot water, then immediately transferring it to cold water to preserve its vibrant color and fresh texture. Meanwhile, I sautéed finely chopped onion in butter, added cream and Parmesan cheese, and then combined everything until the chard became enveloped in a smooth, creamy sauce.

Finally, I made a sauce from the leftover marinade. I simmered it over low heat to reduce the liquid and concentrate the flavors, creating a rich finishing touch that tied all the components of the dish together.

Culinary techniques used:

Marination – tenderizing the meat and infusing it with flavor

Dredging – coating the meat in seasoned flour for texture

Searing – high-temperature cooking to develop color and flavor (Maillard reaction)

Pan-roasting – lowering the heat to retain moisture while cooking through

Oven-roasting – evenly baking the potatoes for a crisp texture

Blanching – quick boiling and shocking in cold water to preserve color and texture

Sautéing – lightly frying aromatics to develop depth of flavor

Reduction – simmering a liquid to concentrate flavors and thicken the consistency

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