Back
Waters, a lakeside bistro Located at the Woodmark Hotel 1200 Carillon Point Kirkland, WA 98033 425-803-5576 www.watersbistro.com Executive Chef Gregory Werry	Gonzalo Carillo Restaurant Chef

Pan Roasted Chicken with Roasted Vegetables Serves 4
Ingredients:
4-6oz Chicken Breasts
8oz Baby Red Potatoes, wedge, blanch and cool
4oz Organic Green Pepper, large diced
4oz Carrots, wedge, blanch and cool
4oz Red Onions, large diced

4oz Organic Zucchini, large diced
4oz Tomato Red on Vine, large diced	2 TBL Lemon Juice
4oz Shitake Mushroom, diced	4 TBL Butter
4 TBL Olive Oil	Salt/Pepper to taste
2 cup Chicken Broth or Stock	Parmesan Cheese to garnish
Directions Sear Chicken breasts in hot oil. Add all vegetables except tomato Deglaze pan with stock or broth, place pan in oven at 350 degrees to finish for about 3-5 minutes until done. Remove pan from oven, season with lemon juice, tomato and wisk in herb butter. To serve place vegetables on a rimmed bowl, place chicken breast on top and pour sauce over the chicken To garnish use diced tomato and parmesan cheese