Directions: |
Directions:1. If using any fresh produce, thoroughly rinse and pat dry
2. Ingredient(s) used more than once: seasoning blend
3. Pat chicken dry, and season both sides with half the seasoning blend, 1/4 tsp. salt, and a pinch of pepper. If using salmon, follow same instructions, seasoning flesh side only. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and cook undisturbed until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side, covering pan after flipping chicken. If using regular salmon, place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. If using wild-caught salmon, follow same instructions as regular salmon, except cook 3-5 minutes per side instead. Remove chicken to a plate. Reserve pan; no need to wipe clean. While chicken cooks, prepare ingredients.
4. Trim zucchini ends and cut into 1/4" slices on an angle. Divide butter into quarters.
5. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add zucchini to hot pan and stir occasionally until browned, 4-5 minutes. Add corn, remaining seasoning blend, and a pinch of salt. Stir occasionally until vegetables are tender, 2-3 minutes. Remove from burner.
6. Return pan used to cook chicken to medium-high heat. Add apple cider, honey, mustard, and demi-glace to hot pan and stir until combined. Bring to a boil. Once boiling, stir occasionally until liquid is reduced by half, 1-2 minutes. Remove from burner. Stir in butter, one piece at a time, until melted and smooth. Plate dish as pictured on front of card, drizzling sauce over chicken and garnishing zucchini-corn mixture with crispy onions. Bon appétit! |
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