Seared chicken breast with garlic rosemary pan sauce

Flip the chicken breast over and make cross cuts to thin it and create edges for browning.

Salt both sides; dry brine in the fridge a couple of hours or overnight.

Heat a thin layer of oil in a pan over medium-high; sear the chicken well on both sides to an internal 150 to 155 degrees at the thickest point; set aside.

Toast minced garlic and rosemary about 30 seconds.

Add about 200 ml homemade chicken stock, bring to a simmer and reduce way down; thicken with cornstarch slurry only if needed.

Finish with lemon juice and black pepper.

Slice the chicken, plate with roasted potatoes and asparagus and spread the sauce over.