1 airline chicken breast
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 ounce oil blend
4 ounces roasted vegetables
2 ounces fingerling potato
1 teaspoon garlic, minced
1/8 teaspoon salt
1 pinch pepper
3 ounces chicken stock
2 lemon wedges
1 ounce butter
1/2 teaspoon truffle blend
1 pinch parsley, julienne

Season chicken and sear for 1 minute. Turn to form a diamond pattern, cook 1 minute, flip, and repeat process on the other side. Heat oil in pan and transfer marked chicken to pan. Finish in the oven.

In a second pan, heat oil over medium high heat, add all the vegetables, toss to incorporate, add garlic, toss again. Warm garlic, but do not burn the garlic. Season with salt and pepper.

When finished, pull chicken to board and let rest. In the same pan, deglaze with stock, return pan to burner, reduce by half, squeeze 1 lemon wedge into sauce, pull from heat, and swirl in butter.

To plate, slice chicken in half on bias, place 1 piece in center of the plate, top with vegetable mix, top with second chicken half, drizzle sauce over chicken and let pool in base of plate.

Garnish with truffle blend, lemon wedge, and parsley.