Pan Seared Chicken +  Garlic Cream Sauce | Fulton Street Farmer’s Market

Here’s an easy chicken dish to try for dinner. It’s made with homemade garlic cream sauce and pan–seared chicken. Plus, I’m sharing my experience at Grand Rapids’ Fulton Street Farmer’s Market. 

Pan Seared Chicken +  Garlic Cream Sauce | Fulton Street Farmer’s Market

At times it’s easy to forget the bounty that is hyper-local, superbly fresh, and purely Michigan. Maybe it is because we busy our lives with so much and we forget to look around, take it all in, and marvel at the goodness sprouting up through the loamy soil right beneath our collective feet. Recently me the Mrs. were reminded of the verdant treasures which surround us on a recent trip to beautiful Grand Rapids.

Together, we visited the famous Fulton Street Farmers Market, and it was so much fun. But not just fun, but informative, and I couldn’t keep my hands off of the fresh bounty all around. 

We love this farmers market outing for several reasons, but mainly because it isn’t one of those mega-markets. Fulton Street Farmers Market is much more intimate and easily navigated without the crowded throngs of people associated with much larger markets. The market consists of one covered thoroughfare: a pavilion which offers shelter from the blazing sun and rainfall, the wide walkway has parallel stalls on both sides showcasing all manner of produce and goods. And boy was there a lot to choose from and everything looked so incredibly good, I wanted all of it!

Naturally, you will find quality products, but there is also an assortment of vendors offering packaged butchered meats, fresh-cut flowers, a variety of handmade soaps and candles, and freshly squeezed fruit juices. And all the vendors were so helpful, some even offering samples of fresh, ripe, even sweet strawberries. I grabbed some sweet corn on the cob. Can you blame me?

Would you look at these onions! We love onions, even our boys well eat them, and these we couldn’t resist grabbing several of and it looks like a dinner idea is starting to gel. 

I also picked up some beautiful pasta. {stay tuned for how we used this in a recipe}

If you haven’t been, go! When visiting Grand Rapids in the spring, summer or fall, it is a must. Once there, you will be able to leisurely stroll through this amazing market at your own pace. Taking your time to look around and take it all in!

While there I picked up ingredients for dinner. The curly kale was calling my name and soon gave me the inspiration to start putting my dinner plans together. I also grabbed sweet corn on the cob, garlic scapes, and some fresh herbs for our family garden. One can seldom have too many herbs, right? I picked some basil, sage, rosemary, and some flat-leaf parsley. Not a bad haul if you ask me.

Pan Seared Chicken +  Garlic Cream Sauce

Ingredients:

• 2 pounds boneless skinless chicken breast
• 2 tablespoons extra virgin olive oil
• 2 tablespoons Old Bay seasoning
• 2 tablespoons McCormick Himalayan Pink Salt Black Pepper and Garlic Seasoning 

Tools:

• Large Ziplock Baggie
• Tenderizing Butcher’s Hammer

When tenderizes chicken always add the olive oil and the seasoning first. Then place the chicken pieces inside of a large plastic sealable bag leaving the bag opened. Using the smooth side a butcher’s mallet strike the chicken breast from the center outward to the edge of the meat, alternate between both sides of the breast until it is about half of it’s original thickness. Guaranteed meat.

Directions:

1. Preheat oven to 200 degrees, measure seasoning and mix them in a small bowl. 
2. Rinse and pat dry chicken breasts, coat each piece with a tablespoon of extra virgin olive oil.
3. Season chicken breasts liberally on each side.
4. Place the chicken breasts into a large ziplock baggie, do not seal the bag.
5. Using a butcher’s mallet tenderize the chicken by striking the breast from the center towards the edges of the chicken. 
6. After tenderizing, the chicken should be about a half-inch thickness. 
7. Place a large skillet over med-high heat, add a tablespoon of sweet cream butter and a tablespoon of extra virgin olive oil.
8. When the oil and butter mixture is hot add the chicken breast and pan-sear for five minutes, then turn over with a pair of tongs and cook for 4 minutes. 
9. Remove the chicken and place in a preheated 190-degree oven with a pan of water.

This easy white wine and garlic cream sauce starts when the chicken is removed from the skillet. Deglaze the skillet with a cup of dry white wine. 

Then add two cups of quality heavy cream, this is the key to this wonderful sauce.

A tablespoon of Dijon mustard goes a long way. Subtle bit it really helps this sauce shine.

The freshly grated Parmesan cheese in this sauce makes it all come together.

Garlic Cream Sauce

Ingredients:

• 1 cup white wine
• 1 tablespoon Dijon mustard
• 2 cups heavy cream
• 2 tablespoon sweet cream butter
• 2 cloves garlic, minced
• 4 tablespoons grated parmesan
• pinch sea salt
• pinch freshly cracked black pepper

Directions:

1. Deglaze the skillet with one cup of white wine, scraping up the bits from the bottom of the skillet. 
2. Slow add the heavy cream and continue stirring. 
3. Add the sweet cream butter and Dijon mustard and continue to stir until the mixture just starts to bubble. 
4. Remove the skillet from the heat source and scatter in the shredded parmesan and continue to mix.
5. Add a pinch of sea salt and freshly cracked black peppercorns to taste. 
6. The sauce will thicken as it cools. 
7. Serve.

Michigan Mirepoix

Ingredients:

• 4 cup curly kale, chopped
• 2 cups sweet corn kernels
• 1 large sweet Vidalia onion, sliced
• garlic scapes, chopped
• 1 tablespoon extra virgin olive oil
• 1 tablespoon sweet cream butter
• sea salt
• freshly cracked black peppercorns

Directions:

1. Place a skillet over med-high add extra virgin olive oil and butter. 
2. When the virgin olive oil and butter and hot add the onions and cook until translucent.
3. Add the sweet corn kernels and the garlic scapes for five minutes, stirring constantly.
4. Add the curly kale and continue to sauté until the kale is tender and bright green. 
5. Serve.

Plate:

Spoon four tablespoon of the Garlic Cream Sauce onto a place, place a sliced Pan Seared Chicken Breast on top of the cream sauce. Spoon the Michigan Mirepoix next to the chicken and cream sauce. Serve.