• Debone the Chicken breasts and save the bones for stock (can freeze and make at a later date.) Ask your butcher to do, or simply cut away the bone, scraping with a boning knife until it is detached.

  Add the chicken to a large plate to hold. Add lemon juice, olive oil, salt & pepper and mix in. Cover and refrigerate 30 minutes, or up to 2 hours.

  Dice the vegetables into 1/3" pieces, remove kernals from corn; set aside.
• Remove chicken from the refrigerator, pour off any marinade, pat dry. Add a portion of 2 t. minced garlic and 2 t. chopped rosemary under the skin of each chicken breast, smooth the skin on top. Season well a few pinches of salt & pepper all over.

  Cover two bricks geneousely wih heavy foil.

Cook the Chicken Under Bricks:

• Heat 2 teaspoons evoo and 1 tablespoon of butter in a cast iron skillet over medium heat. When hot and foamy add the chicken breasts SKIN SIDE DOWN in skillet. Place each brick over 2 pieces of chicken - using 2 bricks. Continue cooking over medium heat, not higher until the skin is very dark golden and crispy 8 - 10 minutes.

  Remove bricks and turn the chicken over with tongs. Reduce heat to low. Cook the second side until just cooked through - about 5 minutes. This will depend on the size of your chicken breasts. (The chicken will flatten a bit due to the bricks!)

  Remove to a plate.

Sauté the Ragoût, Finish the Pan-Sauce

• Wipe the skillet clean add 2 teaspoons of butter and place heat at high. When hot and foamy add all the corn - quickly stir up, then leave to caramelize, do not stir. Corn will "pop" a bit. When golden around the eges - in just one minute - remove to a plate.

  Add 2 teaspoons evoo to the pan, place heat at medium- low. Add the carrots and tunips and cook, stirring from time to time for 10 minutes until tender crisp. Add 2 teaspoons minced garlic and stir in. Cook one minute.

  Add rosemary and wine and bring to a boil. After one minute add chicken (or vegetable stock) and cook 3 minutes to reduce slightly. Reduce heat to low - add cold butter, swirling in, a tablespoon at a time until emulsified. Taste for salt! Add up to 1/2 teaspoon sea salt.

Serve the dish:

• Add a portion of vegetable ragoût to each plate. Slice chicken 1/2" thick and lay on top of the vegetables. Pour over all with the pan-sauce in the skillet.

  Garnish with fresh herbs of your liking - fresh basil, rosemary or thyme.
• If desired - scatter some baby arugula leaves all over.