This will hopefully be the first of many of my food posts that includes a recipe. Today’s decadent food dish is brought to us by my friend Tate, the chef at my buddy Marc’s place, Cellar Door. I changed the recipe a bit and replaced potatoes with mushrooms, but is otherwise the same.
EDIT: This recipe was eventually featured in Lifestyle Magazine which, by the way, Marc and I did a bitchin’ ad for. 😎
📸: 24-70mm 2.8 L
1 chicken breast ¾ lbs. Baby red potatoes quartered (these were replaced by mushrooms for the above and thrown into the sauce after the wine reduction) ¾ cup heavy cream ½ of a shallot cut into a small dice 1 tbsp. capers ½ lemon ¼ cup dry white wine salt and pepper 1 ½ tbsp. cold butter 3 tbsp. butter
Preheat the oven to 500 degrees. Season potatoes with salt, pepper and olive oil. Place potatoes in a shallow roasting pan, add three tablespoons of butter and cover with two layers of aluminum foil. Place the potatoes in the 500 degree oven and let them cook for 16 minutes, shaking the pan once halfway through. Test for doneness with a fork. The potatoes should be soft and should have very little resistance when piercing. While potatoes are roasting, wash the chicken breast and pat dry. Season with salt and pepper and dredge in flour. Coat the bottom of a medium sized frying pan and heat on high until the oil begins to smoke. Place the chicken into the pan, breast side down and let it heat until it reaches a golden brown color (about 3 minutes). Turn the chicken breast over and do the same to the other side. Transfer the chicken to a sheet pan and place in the oven. Cook until chicken reaches an internal temperature of 165 degrees. To check the temperature, stick a meat thermometer into the thickest part of the breast. When the chicken reaches 165 degrees remove from the oven and allow it to rest for 5 minutes. While the chicken breast is cooking add the shallots and capers to the frying pan that was used to sear the chicken breast. Cook the shallots and capers on high heat until soft. Stir continuously to avoid burning once the shallots and capers are soft, deglaze the pan with the white wine. Use a wooden spoon to scrape off any bits stuck to the pan. Add a pinch of salt and reduce the white wine until it is almost completely evaporated. Add the heavy cream and the juice of half a lemon and continue stirring. Add salt and pepper to taste. Bring the mixture to a boil then lower the heat until it is at a light simmer. Cook for 6 more minutes while continuing to stir constantly. Remove the pan flavor adding more salt if needed. Then stir in 1 ½ T of cold butter until it is melted. To plate place the potatoes onto a plate. Slice the chicken against the grain into even slices and place on top of the potatoes. Pour the sauce evenly over the chicken and serve immediately with bread of choice. I prefer a good (and I do mean REALLY GOOD) sourdough.