Airline Chicken Breast with Summer Vegetables

Ingredients:

• 2 airline chicken breasts

• 2 tbsp olive oil

• 4 tablespoons butter

• 1 tsp salt

• 1/2 tsp black pepper

• 1 tsp garlic powder

• 1 tsp paprika

• 1 large shallot chopped

• 1 bunch asparagus, trimmed and cut into 1-inch pieces

• 1 zucchini, sliced

• 1 yellow squash, sliced

• 1 cup fresh corn cut from the cob

• 1 cup cherry tomatoes, halved

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1/2 cup of white wine

• 1 tablespoon Dijon Mustard

• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, black pepper, garlic powder, and paprika.

2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts skin-side down for 3-4 minutes, until golden brown. Flip and sear the other side for 2 minutes.

3. Transfer the chicken to a sheet pan and place in a preheated oven and bake for 20-25 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

4. While the chicken is baking, add 2 tablespoons of olive oil to the same pan you seared the chicken in and heat over medium heat. Add the bell peppers and saute for a couple of minutes or just as the peppers begin to brown.

5. Add the zucchini and the squash and sauté for a minute or two. Transfer to a bowl.

6. Add 2 tablespoons of olive oil to the pan and add the corn and asparagus to the pan. Sauté for 2 minutes. Transfer to the bowl with the other vegetables.

7. Add 2 tablespoons of olive oil to the pan and add the shallots and cook until translucent.

8. Add the white wine and reduce by half.

9. Add the chicken stock. Add the heavy cream and butter. Simmer for 5 minutes.

10. Add the asparagus, zucchini, yellow squash, corn, and cherry tomatoes.

11. Serve the chicken breasts over the creamy summer vegetables, garnished with chopped fresh basil.