Chicken Supreme

• 1 chicken breast
• 3 cloves garlic, crushed
• thyme
• shallots, diced

• butter, pats
• bacon or pancetta
• dark brandy
• 1/2 cup demi glaze

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1. Season chicken and bring to room temp
2. Lay tender side up into hot grapeseed oil with garlic and herbs
3. Push breast to edge of pan and tilt to get in oil
4. Flip it and add butter
5. Baste
6. Flip and baste
7. Skin side down, bake 8-10 minutes
8. Save juices from pan in bowl and bring back to temperature
9. Add shallots, butter, and garlic and thyme from the roasting juices
10. Scrape pan while cooking
11. When shallots are almost crispy, add pancetta or bacon
12. Deglaze with brandy until pan is clean
13. Slowly stir in stock
14. Season
15. Push sauce with garlic and shallots through a sieve 
16. Rest chicken for 5 minutes
17. Slice off tender, then slice in thick slices at an angle 
18. Push back together and plate over vegetables 
19. Drizzle with sauce
20. (optional) Grate truffles over dish