Seared Chicken & Spicy Nectarine Pan Sauce

Instructions

1. Prepare the ingredients & start the sauce

   Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into bite-sized florets. Halve, pit, and medium dice the nectarine. In a bowl, combine the sugar, 2 tablespoons of water, and as much of the sambal oelek as you'd like, depending on how spicy you'd like the sauce to be. Season with salt and pepper.

2. Cook & finish the rice

   Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the sesame oil.

3. Roast & finish the broccoli

   Meanwhile, line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the ponzu sauce; carefully stir to coat.

4. Cook the chicken

   Meanwhile, pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

5. Finish the sauce & serve your dish

   In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced nectarine; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until lightly browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished rice and finished broccoli. Top the chicken with the finished sauce. Enjoy!