Pan-seared airline chicken breasts with morel pan sauce and glazed spring vegetables

Dry the chicken breasts on paper towels so they sear.

Cut the carrot in a faux tournee: cut, rotate a quarter turn, cut again, for wedges of even size.

Start the carrots in the cold blanching water so they come up to temperature evenly; add potatoes once boiling.

String the snap peas and cut on a bias; cut off the woody ends of the asparagus and cut into pieces the size of the snap peas; quarter or halve the morels and check them for bugs.

Preheat a heavy pan over low heat for even heat.

Add about a cup and a half of unsalted stock and stir in unflavored gelatin at a couple of tablespoons per cup; let it bloom.

Season the chicken well with salt and pepper, skin side up first; heat a little oil to lightly shimmering over medium heat and lay the chicken in skin side down, gently.

Leave the chicken until the skin releases on its own; season the second side.

Blanch the green vegetables about a minute so they stay crunchy, then into a bowl of ice water and drain.

Flip the chicken, lower to moderately low heat, add butter, rosemary, thyme and roughly chopped shallot, and baste by tilting the pan and spooning the fat over.

Cook to about 150F inside; remove the chicken and let it rest.

Discard the spent aromatics; brown the morels in fresh butter and olive oil without salt, then add herbs and a tiny splash of soy sauce.

Deglaze with vermouth over the hotter burner, add the gelatin stock (not all of it), butter and a little mustard, and reduce until the sauce coats the back of a spoon.

Saute and glaze the blanched vegetables with the rest of the stock until reduced.

Slice the chicken on a bias and fan it out; plate with the glazed vegetables and morel sauce and garnish with herbs and flowers.