The Puff Pastry

• 2 puff pastry squares

• 1 egg yolk

• 1 tbsp heavy cream

• Flaky salt

• Fresh thyme leaves

Heat the oven to 400°F and line a baking sheet with parchment paper. If frozen, let the pastry thaw for 5 to 10 minutes. If using a full sheet, cut it into two even rectangles. Trim about 1/4 inch from each edge. Whisk together the egg yolk and heavy cream, then brush the tops of the pastry. Sprinkle with flaky salt and fresh thyme. Bake for 24 to 30 minutes, until deeply golden. Leave the oven on for the chicken.

The Chicken

• 2 airline chicken breasts

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 1 tbsp neutral oil

• 1 tbsp butter

• Fresh thyme sprigs

Pat the chicken dry and season generously with salt and pepper. Set aside while you prepare the remaining ingredients. Heat the oil in an oven-safe skillet over medium-high heat. Place the chicken skin side down and cook for 6 to 7 minutes without moving it. Add the butter and thyme during the final minute and baste the exposed side of the chicken. Flip the chicken skin side up and transfer the skillet to the 400°F oven for 8 to 10 minutes, until the internal temperature reaches 160°F. Transfer the chicken to a plate and let it rest for 10 minutes. Keep the skillet for the sauce. If you can't find airline chicken breast, regular boneless chicken breast works fine here too.

The Vegetables

• 2 large carrots, sliced into thin rounds

• 1 tbsp butter

• 1 large or 2 small leeks, thinly sliced

• 3/4 cup peas

• Salt

• Black pepper

Bring a pot of salted water to a boil and cook the carrots for 2 to 3 minutes. Drain and set aside. While the chicken cooks, melt the butter in a skillet over medium heat. Add the leeks and cook for 2 to 3 minutes. Add the carrots and cook for another 2 to 3 minutes. Stir in the peas and cook for 1 minute. Season lightly with salt and pepper and set aside.

The Herb Cream Sauce

• 2 tbsp butter

• 2 tbsp all-purpose flour

• 3/4 cup chicken broth

• 1/2 cup heavy cream

• 1/4 cup milk

• 1 tsp fresh thyme leaves, optional

• Salt

• White pepper

Using the same skillet you cooked the chicken in, melt the butter over medium heat, scraping up any browned bits from the bottom of the pan. The handle will still be hot from the oven, so use a towel or mitt. Whisk in the flour and cook for about 1 minute. Slowly whisk in the chicken broth, cream, and milk. Add the thyme and simmer until the sauce is silky and slightly thickened. Season to taste with salt and white pepper.

Bringing It Together

Stir half of the vegetables into the cream sauce. Place a puff pastry square on each plate and spoon the cream sauce over one side, leaving plenty of the pastry exposed. Place the chicken on top and finish with the remaining vegetables, extra sauce, fresh thyme, black pepper, and a squeeze of fresh lemon. Serve with your Lillet & Tonic.